Chicken legs marinated in persimmon.
Baked chicken legs in persimmon marinade for those who love meat and unusual combination of flavors
Ingredients
| chicken legs 6 pcs |
| persimmons (regular) 0.5 kg |
| curry to taste |
| onions 50 g |
| garlic 3 cloves |
| soy sauce 70 ml |
| vegetable oil 20 ml |
| honey 30 g |
| salt, pepper to taste |
Instructions
Step 1
Prepare the marinade. Peel the persimmons from their skins and place in a blender bowl. Chop and add the garlic, onion, pour in the soy sauce and beat everything in the blender until smooth. Season with salt, pepper and stir.
Step 2
Pull the skin off the chicken legs down to the joints, put them in a bowl and pour two thirds of the marinade over them. Cover the bowl with clingfilm and place in the refrigerator for 2 hours.
Step 3
Afterwards, pull the skin back on so that as much of the marinade as possible remains underneath.
Step 4
Grease the legs with vegetable oil, salt, pepper and bake in the oven at 170 degrees for 40-50 minutes.
Step 5
Prepare the sauce. Pour the remaining marinade into a saucepan and boil for about 5 minutes over medium heat. Then add the honey, salt, pepper, curry and stir.
Step 6
Serve the baked legs with the sauce and persimmon slices
