John Myers
Contents
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Ingredients
Chicken legs
- Chicken legs
- Garlic oil
- Ras el Hanout freshly ground
- Freshly ground sea salt
- Red basil
- Clarified butter (African)
Instructions
Sweet chilli sauce and flatbread
- Sweet chilli sauce
Chicken legs
- First of all, check whether there are still any remaining feathers to be found. Remove this with a pair of tweezers.
- Now the red basil is plucked. Put a few leaves under the skin. When that is done, the legs are seasoned.
- The Ras el Hanout is crushed very finely in a mortar.
- Rub the chicken legs with garlic olive oil and then rub the crushed spice.
TIP
- I am of the opinion that the best taste result can be achieved if the thighs lie in the refrigerator for a whole day in paper form. Take the legs out of the refrigerator 2 hours before frying so they reach room temperature. In my experience, this guarantees an even tan of the skin.
The roast
- In a large pan, clarified butter is heated to a height of about 3 cm. As soon as the lard starts to simmer, put the thighs in with the thicker side and let them brown for 10 minutes on each side. Please do not turn over more often to get an even result. This cooking method is not a deep-frying process. The legs are definitely only fried. When the cooking process is finished, place the legs on a paper towel so that excess fat can escape.
The serving
- Fill the sauce into a bowl (see pictures) and place on a plate. Place the legs on the plate and add red basil for decoration.
- Put a rolled up moist guest towel that has been warmed up in the microwave or a bowl filled with warm water and a slice of lemon so that you can clean your fingers in between times.
Flat bread as a side dish
- I served flat bread
