East African Grilled Chicken

Overview

This is an African dish, East Africa is the East of Africa, as seen from Tasting Africa. Various spices are mixed with sherry wine, coconut milk, and tomato puree. This combination is very exciting. Sprinkling some chili powder also adds a finishing touch, and the misty taste travels between the lips and teeth. The result is that halfway through baking, the aroma wafts out from the gaps in the tin foil! Spicy and crispy!

Tags

• private kitchen
• northeastern cuisine
• banquet dishes
• lunch
• dinner
• big chicken legs
• chili powder
• chopped coriander
• cumin powder
• dried thyme
• minced garlic
• room temperature unsalted butter
• semi-dry sherry
• thick coconut milk
• tomato puree
• turmeric powder
• black pepper
• salt

Ingredients

Steps

1. 1 Wash the chicken legs and drain them with kitchen paper; for more flavor, you can cut a few cuts into the chicken legs to get to the bone

   

2. 2 Sprinkle salt on each chicken leg and massage inside and out to ensure that the skin and meat are evenly coated;

   

3. 3 Mix all the ingredients and blend into a paste

   

4. 4 Add chicken legs and marinate overnight

   

5. 5 Preheat the oven to 200 degrees Celsius and place the chicken legs on a baking sheet

   

6. 6 Cover with tin foil, bake for half an hour, remove the tin foil, continue baking for 20 minutes, GRILL/BROIL for 3-5 minutes until the skin is crispy. (Roasting a whole chicken at 190 degrees Celsius will take longer, 1-1.5 hours, remember to turn it over during the period)