Traditional recipes

Spicy chicken legs with rhubarb and cucumber sauce

Spicy chicken legs with rhubarb and cucumber sauce


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In a blender, mix the chilli / piri piri flakes with the garlic and the white part of the leek stalk, until the composition is homogeneous. Add the oil and a little salt and mix with the blender until it becomes an emulsion.

The chicken legs are cut to the bone and salted. Cover with the emulsion obtained previously and leave to marinate for at least 10 minutes at room temperature.

Then place in the preheated oven at 200 degrees for 20-25 minutes on the middle shelf of the oven, then move the tray to the top shelf and leave for 2-3 minutes. Leave to rest in the oven for 5-10 minutes.

For the salsa, mix the rhubarb with the cucumber, coriander, honey, olive oil, lime juice, pepper, salt and the green part of the leek stalk. Leave it for 10 minutes, then eat it together with the chicken legs.


Chicken legs with cinnamon and yogurt

Sprinkle salt over the skinless chicken legs, then prepare a marinated sauce of yogurt, mint, coriander and cinnamon. Place the thighs in a saucepan so that they are covered by the prepared sauce. Cover with plastic wrap and place in the refrigerator, where they will stay at least one night. The oven is preheated to 180 degrees. Place the thighs on a non-stick foil and add the remaining marinated sauce, then bake for about 40 minutes (depending on size). After the composition is removed from the oven, check the salt and add more, if necessary. The thighs will be very crispy on the outside and very soft on the inside.

Serve best with cucumber salad, yogurt and mint. Cut the cucumbers into slices after peeling them and sprinkle a pinch of salt over them, leaving them for a few minutes to remove excess water. If the cucumber salad with yogurt and mint is for one dish, 4 slices from 3 medium-sized cucumbers are enough. Good appetite!


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