Corn-fed chicken leg deluxe “Orient-Style” with hummus, nut-mint gremolata and oriental lentil salad

➊ Carefully remove the skin from the corn-fed chicken legs - you will need it for stuffing. Sew each piece of skin around the edges to form a bag using butcher's twine and a needle, making sure that a small opening remains for stuffing.

➋ Remove the meat from the legs and chop very finely. Cut the corn-fed chicken breast into small cubes. Process the ginger into a paste using a mortar: To do this, remove the peel until only the yellow part remains. Chop the ginger very finely and then use a mortar.
Now put all the ingredients except the skin pieces into a bowl and mix until they combine well. Then put the mixture into a piping bag, fill the sewn-up skin pieces with the meat stuffing through the small opening and tie the opening. Prepare the grill for direct and indirect grilling and set it to 180 °C. Grill the filled pieces indirectly first. Check the temperature using a grill thermometer. When the core temperature reaches 75 °C, grill the pockets briefly directly to round them off with roasted aromas. Then loosen the string, cut the pieces in half and place them on the plates.

➌ For the hummus , put the chickpeas, sesame paste, garlic, cumin, salt and lemon juice in a tall container and puree with a hand blender until creamy, gradually adding water until you reach the desired consistency. Place the hummus on the plates and drizzle the olive oil over it.

➍ For the oriental lentil salad, cut the onion , ginger, celery and carrots into small pieces and fry in a pan with a little oil. Then add the lentils, deglaze with the stock and simmer briefly. Add the remaining ingredients except the dates and coriander and simmer for 30 to 35 minutes. Heiko's tip: "I always leave a little stock over to make sure that I don't have too much liquid in the lentils. Depending on the size of the pan, you will need more or less stock."

➎ While the lentils are simmering, cut the dates into small pieces and finely chop the coriander. As soon as the lentils are ready, mix in the dates and coriander. Serve warm, lukewarm or cold with the corn-fed chicken de luxe, as desired.

➏ For the nut and mint gremolata , roast the nuts on the grill plate without oil, then let them cool and chop them medium-coarsely. Wash the parsley and the garden mint and shake them dry, pick off the leaves and chop them coarsely. Wash the limes in hot water, dry them and finely grate 2 teaspoons of the peel, then halve the fruit and squeeze out the juice. Mix the nut mix, parsley, lime zest and juice and linseed oil in a small bowl. Season the gremolata with salt and pepper and sprinkle over the dish.