East African roast chicken(dong fei kao ji )

East African roast chicken

Introduction:

"It's an African dish, East Africa is East Africa, from the taste of Africa. A variety of spices mixed with Sydney wine, coconut milk, tomato puree, this collocation is very exciting, and then sprinkle some pepper powder, but also play a finishing effect, the taste is misty, shuttle between lips and teeth. As a result, when it's half baked, the aroma will come out of the tin paper! Spicy and crisp

Production steps:

Step 1: wash the chicken leg and dry it with kitchen paper. For better taste, cut the chicken leg to see the bone

Step 2: sprinkle salt on each chicken leg and massage inside and outside to ensure that the skin and meat can be evenly spread;

Step 3: mix all the ingredients and beat them into paste

Step 4: marinate the chicken legs overnight

Step 5: preheat the oven to 200 ℃, and put the chicken legs on the baking plate

Step 6: cover with tin foil, bake for half an hour, remove the tin foil, continue to bake for 20 minutes, Grill / Brown 3-5 minutes until the skin is crisp. (roast the whole chicken, 190 ℃, take longer, 1-1.5 hours, remember to turn it upside down)

Materials required:

Big chicken leg: 4

Room temperature warmed salt free butter: 15 ml

Mashed garlic: 3

Black pepper: 5 ml

Turmeric powder: 5 ml

Cumin powder: 2.5ml

Dried thyme: 5 ml

Chopped coriander: 15ml

Thick coconut milk: 60 ml

Half dry Sydney wine: 60ml

Tomato puree: 5 ml

Salt: right amount

Chili powder: appropriate amount

Note: 1, cumin or thyme can be replaced by coriander powder; 2, students who want to bake vegetables together, put the vegetables in about half an hour before baking; potatoes can be put into the oven with chicken. 3. Personal experience, coconut milk price cheaper thin, otherwise thick.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Dong Fei Kao Ji