Chicken legs with coriander and carrot
The recipe is interesting because of its bunch of spices and tastes. Coriander perfectly matches with carrot. A bit of mayonnaise will soften chicken meat, while garlic is perfect with chicken. All is in place. You will like it.
4
portions 
Ingredients:
- Chicken shanks – 1 kg (10 pc);
- Garlic – 7-8 cloves;
- Coriander seeds – 1 tea spoon;
- Mustard seeds – 1 tea spoon;
- Paprika – 1 tea spoon;
- Chili – ½ tea spoon;
- Mayonnaise – 200 ml;
- Carrot – 4 pc;
- Salt, black ground pepper.
Step 1
Wash out shanks and dry them out with a paper towel.
Step 2
Slightly press out garlic with a flat side of knife to make it peel well. Peel and finely slice.
Step 3
Pestle all spices and salt. Mustard seeds are hard to pestle, it’s normal. Do not try to make the powder out of them.
Step 4
Add mayonnaise, garlic and spices from the mortar, stir up.
Step 5
Put the legs inside and coat well with the prepared marinade.
Step 6
Put roasting sleeve on a baking pan, close it from one side. Put our legs into the sleeve.
Step 7
Peel the carrot and cut into big rings.
Step 8
Place the carrot around legs in the sleeve. Close the sleeve and leave to get marinated at the room temperature for a couple of hours (at least for half an hour).
Step 9
Then make a few holes in the sleeve and put into the oven pre-heated until 190 degrees for 40 minutes. Then take it out, tear the sleeve completely, increase the temperature until 200 degrees and put into the oven for 10-15 minutes more until the brown crust.
Step 10
Serve with fresh vegetables or lettuce leaves.
Bon appetite!
No one's writing, you can be the first
Similar recipes
ON TOP