World-Conquering Chicken Leg Technique: A Must-Try Recipe
Ingredients
For the Chicken Thighs and Marinade:
- 3 whole chicken thighs
- 3 g (0.1 oz) sweet pepper
- 20 ml (0.7 fl oz) soy sauce
- 30 g (1 oz) mustard seeds
- 3 g (0.1 oz) salt
- 3 g (0.1 oz) black pepper
- 100 ml (3.4 fl oz) water
For the Potatoes:
- 8 potatoes
- 1 liter (34 fl oz) water
- 20 g (0.7 oz) butter
- 3 g (0.1 oz) black pepper
- 3 g (0.1 oz) salt
- 3 g (0.1 oz) garlic powder
- 100 ml (3.4 fl oz) milk
- 100 g (3.5 oz) cream for cooking
- 100 g (3.5 oz) cheese (grated)
For the Glaze:
- 20 g (0.7 oz) barbecue sauce
- 20 g (0.7 oz) mustard seeds
- 20 g (0.7 oz) chili sauce
- 20 g (0.7 oz) honey
- 2 cloves garlic (chopped or mashed)
- 20 ml (0.7 fl oz) lemon juice
For Garnishing:
- Dill or parsley (to taste)
Preparation Procedure
1. Preparation of Chicken Rolls:
Bone the Chicken Thighs:
Begin by boning the chicken thighs. Carefully remove the bones without tearing the meat, then use a meat mallet to pound the thighs until they are evenly flat. This step is crucial for creating uniform rolls that cook evenly.
Marinate the Chicken:
In a large bowl, mix 3 g of sweet pepper, 20 ml of soy sauce, 30 g of mustard seeds, 3 g of salt, and 3 g of black pepper. Rub this flavorful mixture all over the pounded chicken thighs, ensuring each piece is well coated. Allow the chicken to marinate for at least 20 minutes. For deeper flavor, consider marinating overnight in the refrigerator.
Form the Rolls:
After marinating, place each chicken thigh on a sheet of foil. Roll the chicken tightly into a cylindrical shape, using the foil to help secure it. Twist the ends of the foil tightly to seal each roll, which will help keep the shape during cooking. Place the rolls on a baking sheet and pour 100 ml of water into the sheet to create steam in the oven, keeping the chicken moist.
Bake the Chicken Rolls:
Preheat your oven to 180°C (356°F). Bake the chicken rolls for 35 minutes. The foil will trap moisture and ensure the chicken cooks evenly, resulting in tender, juicy meat.
2. Preparation of Potatoes:
Boil the Potatoes:
While the chicken is baking, prepare the potatoes. Wash them thoroughly and place them in a large pot filled with 1 liter of water. Bring to a boil and cook for 15 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, drain and allow them to cool slightly.
Pan-Fry the Potatoes:
In a large pan, melt 20 g of butter over medium heat. Once the butter is melted and sizzling, add the boiled potatoes. Season them with 3 g of black pepper, 3 g of salt, and 3 g of garlic powder. Fry the potatoes on all sides until they are golden brown and crispy.
Prepare the Cheese Sauce:
In a small saucepan, combine 100 ml of milk, 100 g of cooking cream, and 100 g of grated cheese. Heat the mixture over low heat, stirring constantly, until the cheese is fully melted and the sauce is smooth. This rich, creamy sauce will add a delightful flavor to the potatoes.
Bake the Potatoes with Cheese Sauce:
Place the fried potatoes in a baking dish and pour the cheese sauce over them. Bake in the preheated oven (180°C/356°F) for about 10 minutes, or until the sauce is bubbling and the potatoes are slightly crispy on top.
3. Finishing the Chicken Rolls:
Prepare the Glaze:
While the potatoes are baking, remove the chicken rolls from the oven and carefully unwrap the foil. Place the rolls on a wire rack or grid over a baking sheet. In a bowl, mix 20 g of barbecue sauce, 20 g of mustard seeds, 20 g of chili sauce, 20 g of honey, 2 cloves of chopped garlic, and 20 ml of lemon juice. This glaze combines sweet, spicy, and tangy flavors, making the chicken irresistibly delicious.
Glaze and Finish Baking:
Brush the glaze generously over the chicken rolls, ensuring they are well-coated. Return the chicken to the oven and bake at 170°C (338°F) for an additional 15 minutes. The glaze will caramelize, giving the rolls a beautiful, sticky finish.
4. Garnishing and Serving:
Garnish:
Once the chicken rolls and potatoes are done, remove them from the oven. Garnish with freshly chopped dill or parsley to add a burst of color and fresh flavor.
Serve:
Slice the chicken rolls and serve them alongside the cheesy potatoes. This dish is perfect on its own, but for a complete meal, consider pairing it with a fresh salad or steamed vegetables.
Tips for Enhanced Flavor
- Marinate Longer for Richer Taste: For an even more intense flavor, let the chicken rolls marinate in the refrigerator overnight. The extended marination time allows the spices to penetrate the meat fully.
- Experiment with Herbs: Add rosemary, thyme, or oregano to the marinade for a fragrant and herbaceous twist.
- Kick Up the Heat: If you enjoy spicy food, incorporate a pinch of cayenne pepper or some finely chopped chili into the glaze.
- Extra Crispy Potatoes: For a crunchier texture, sprinkle grated Parmesan cheese over the potatoes before baking.
Nutrition Information
- Servings: 4-6
- Calories per serving: Approx. 450 kcal
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 900mg
- Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 28g
Conclusion
This world-conquering chicken leg technique transforms everyday ingredients into a gourmet masterpiece. The juicy, flavorful chicken rolls combined with crispy, cheesy potatoes create a dish that is both comforting and sophisticated. Perfect for any occasion, this recipe will undoubtedly become a favorite in your kitchen, impressing anyone lucky enough to taste it. Serve with love and enjoy!