Pollo con bacche di ginepro
Chicken with juniper berries
Ingredients
8 medium-sized chicken legs
For the marinade:
½ dl ev olive oil
zest and juice of 1 lemon
1 ½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon cumin (jeera)
¼ teaspoon coriander seeds, crushed
¼ teaspoon turmeric
¼ teaspoon fenugreek
1 teaspoon crushed, pickled lemongrass (or tender parts of 2 fresh stalks, chopped)
¼ teaspoon ginger powder
2 teaspoons sweet chilli sauce
4 crushed cloves of garlic
10–12 juniper berries, coarsely crushed
fresh rosemary
coarse salt (finger salt)
Place the chicken legs in a plastic bag. Mix the marinade and pour it over the chicken legs. Let the chicken marinate overnight in the fridge and wipe off excess marinade. Add some extra rosemary and coarse salt and cook on a baking tray in the oven (175ºC) for 1–1,5 hours until the meat is super tender (inside temperature 77˚C). Flip the pieces once during cooking and baste them with dripping. Cover with foil for the latter part. Serve with lightly sauteed courgette.
Chicken with juniper berries
Ingredients
8 medium-sized chicken legs
For the marinade:
½ dl ev olive oil
zest and juice of 1 lemon
1 ½ teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon cumin (jeera)
¼ teaspoon coriander seeds, crushed
¼ teaspoon turmeric
¼ teaspoon fenugreek
1 teaspoon crushed, pickled lemongrass (or tender parts of 2 fresh stalks, chopped)
¼ teaspoon ginger powder
2 teaspoons sweet chilli sauce
4 crushed cloves of garlic
10–12 juniper berries, coarsely crushed
fresh rosemary
coarse salt (finger salt)
Place the chicken legs in a plastic bag. Mix the marinade and pour it over the chicken legs. Let the chicken marinate overnight in the fridge and wipe off excess marinade. Add some extra rosemary and coarse salt and cook on a baking tray in the oven (175ºC) for 1–1,5 hours until the meat is super tender (inside temperature 77˚C). Flip the pieces once during cooking and baste them with dripping. Cover with foil for the latter part. Serve with lightly sauteed courgette.
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