Chicken legs prepared in the oven.
Ingredients:
- 4 medium – large chicken legs.
- ½ tsp. of dried Basil.
- ½ tsp. of dried Rosemary.
- 1 tsp. of wasabi/sesame seed dip.
- 1 ½ tsp of mushroom bruschetta mix.
- 1 tsp. Italian herbs.
- 1 clove of garlic.
- 3 black peppercorns.
- Pinch of salt.
- 2 tbsp. of sweet soy sauce.
- 2 tbsp. of olive oil.
- 100 gr. of butter or margarine.
- 800 ml. water.
Preparation:
- Clean the chicken legs with lukewarm water. And cut away what you’re not going to eat. (usually they are not cleaned properly when you buy them at the supermarket)
- Cut off the drumstick, they will fit better in your baking dish. And make some small cuts in the skin. (in the drumsticks and the thighs)
- Grab your mortar to make the marinade.
- Grind the garlic, peppercorns, salt and the wasabi/sesame seed dip to a smooth pulp.
- Add the olive oil to the pulp in the mortar, and mix it.
- Now add the basil, rosemary, and the Italian herbs. And grind this into the mixture. (too release the flavors in the mixture)
- Now add the soy sauce and the mushroom bruschetta, and mix it in with a small whisk. And leave it for 10 to 15 minutes.
- Grab a small basting brush, and coat the chicken with the mixture.
- Cover the baking dish with plastic film, and let the chicken marinate for an hour.
- Slice the butter or margarine in medium chunks en divide it throughout the baking dish.
- Pre-heat your oven at 160
- Remove the plastic film and put the baking dish in the oven for 1 hour, turning the chicken every 20 minutes.
- Boil the water and pour it in the baking dish. (don’t pour it on the chicken, but next to it)
- Put it back in the oven and let it cook for another hour. Turning the chicken one more time after 30 minutes.
- For me the chicken is done, when you lift it and the meat falls right of the bone…
It sure was very tasty again.
ReplyDelete