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Chicken legs in yogurt sauce

Chicken legs in yogurt sauce


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Wash the thighs well, then put them in a tray, season with salt and pepper, a little thyme, a little oregano and grated lamiae peel. Separately in a bowl put the yogurt with grated ginger, Indian saffron (it's good the powder) and the paprika, mix well, then pour over the thighs. Put the tray in the hot oven until the thighs are browned. They can be served both simple and next to a garnish of natural potatoes or rice.



Chicken legs in tomato sauce

How do you usually prepare chicken thighs? Today we have a very special recipe for chicken thighs in tomato sauce. Perfect for making at home this fall and for the little ones to enjoy.

Preparation

First we will make the tomato sauce. To do this, fry the feathered tomatoes in a saucepan with about 3 tablespoons of olive oil and a clove of chopped garlic. Let it boil for about 30 minutes and crush the tomatoes with a spoon so that they release all their juice and season them with pepper, herbs and basil.

Let everything cook for another 10 minutes on low heat and We test it to rectify salt or sugar. Once we have them ready, we crush them in the blender.

Put a few tablespoons of olive oil in a pan, season the chicken legs and brown them for about 8 minutes until golden brown. Add the spicy tomato sauce and add a few rosemary leaves, thyme, a few black olives and let the tomatoes reduce with the chicken legs.

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Full article: Recipe »recipes» Chicken recipes » Chicken legs in tomato sauce


Chicken steak marinated in yogurt

& Icirc & # 539i must:
4 chicken legs
500 g yogurt
100 ml white wine
150 g of old sheep's milk
oil
salt
pepper
Preg & # 259te & # 537ti a & # 537a:
Wash the chicken legs and drain them. Put the yogurt in a large bowl and mix with the pepper to taste. You give the chicken legs a pinch of salt and sprinkle them with a little wine. Then dip them in yogurt and marinate them in the cold for 3 hours.
Remove the chicken legs from the marinated sauce, place them in a pan greased with oil, in which you put the rest of the wine and cook them on the right heat for 40 minutes. Shortly before it is ready, sprinkle the grated lamb brisket over the thighs and continue to au gratin.

Preparation: 35 minutes Baking: 40 minutes
Re & # 539et & # 259 de Codrin Ursachi, Bac & # 259u

Here's a marinated chicken breast, a treat for the whole family.


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Recipe of the day: Chicken breast in yogurt sauce

Because it is Valentine's Day, a romantic dinner, delicious and prepared according to a quick recipe is more than indicated. Good appetite!

Ingredient:

1-2 pieces of chicken breast, an onion, 4-5 tablespoons tomato paste, a yogurt, a teaspoon of flour, spices (basil, oregano, paprika, white pepper).

Method of preparation

Lightly fry the onion, and add the chicken breast that has been previously cut into strips, cover with a lid and let it simmer. In a bowl prepare the sauce as follows: put tomato paste, yogurt, add a cup of water (you can put water depending on how much sauce you want to come out), spices, and a tablespoon of flour (previously mixed with a little water until a paste is formed). Mix the sauce well and add it over the breast, put it on and let it boil. Add salt to taste.

It can be served with baked potatoes with rosemary and cauliflower with vinegar.


Ingredients

Step 1

Crispy chicken legs with yogurt sauce

In a bowl, mix the fine, sweet paprika, cumin and thyme. The chicken legs are raised and given through the mixture of flour and spices. Then fry in hot oil.

For the sauce: Cut the peeled garlic and leave it in a bowl with a spoonful of sugar and a little salt. After it has started to soften, mix it with a tablespoon of olive oil and make mujdei. Add the yogurt and mix slowly.

Serve with any granita, I recommend a classic mashed potato. Great appetite!


Ingredients Crispy chicken legs and wings

  • 1-1.5 kg lower thighs and / or chicken wings
  • 1 teaspoon ground black pepper
  • 1 knife tip of dried oregano
  • 1 knife tip of ginger powder
  • 1 knife tip of grated nutmeg
  • 1 teaspoon grated sweet paprika
  • 1 teaspoon salt
  • 150-200 grams of flour
  • 1 tablespoon grated onion on a grater with fine holes
  • 2 cloves of finely crushed / grated garlic
  • 1 glass of whipped milk
  • brine: 1 liter of water and 2 tablespoons of salt
  • vegetable oil for frying

Preparation Chicken legs and wings in crispy crust, video recipe

For preparation instructions, I invite you to watch the video below or the steps outlined in text format at the end of the article.

Preparation Chicken legs and wings in crispy crust

1. We choose small and tender chicken legs and wings.

Brine

2. Prepare the brine, adding in a large bowl 1 liter of water and 2 tablespoons of salt and stirring until dissolved.

3. Add the chicken wings / legs to the brine. They must be completely covered with brine. The bowl is wrapped and refrigerated for a minimum of 2 hours, a maximum of 24 hours.

4. After marinating in brine, drain the thighs / wings well. Drain well by dabbing them with absorbent kitchen paper and leave at room temperature.

Crust

5. Mix flour with all spices (1 teaspoon salt, pepper, ginger, grated nutmeg, dried oregano, sweet paprika).

6. Grate the onion on a grater with fine holes. We need 1 tablespoon of grated onion. Finely grated onion and garlic mix well with whipped milk.

7. Give the well-drained thighs / wings through the beaten milk and then dress in spicy flour on all sides. We place them on a plate, as we prepare them, without overlapping them.

Roasting

8. For frying these chicken legs and wings in crispy crust, I recommend the fryer or a cast iron pan (cauldron) with thick walls. Heat the pan well on the fire, until it smokes slightly. Add oil in a generous layer (about 7-8 cm). We try to heat the oil well, which must have a temperature of 180 degrees Celsius. In the absence of a thermometer, we can try with a wooden spoon. If when we put the tail of the wooden spoon in the oil, small air bubbles spread around it, it means that the oil has the ideal temperature.

9. Carefully place the chicken pieces in the hot oil, without squeezing them too hard. As soon as the chicken pieces catch a slightly golden crust, reduce the heat to medium-low and continue frying the chicken so that it penetrates well inside. In total, the thighs should be fried for about 20 minutes. They are ready if, when they are taken aside and pricked with a fork in the thickest part, they release clear juices, without traces of blood.

10. When they are ready, carefully remove them from the hot oil and place them on a plate covered with absorbent kitchen paper.

You can serve these crispy chicken legs and wings with all kinds of side dishes, salads and sauces according to everyone's preference. And let it go sometimes, just don't do it too often: P. Great appetite!


Delicious baked chicken legs - an exceptionally sweet-spicy taste!

Today I want to present you a special recipe for baked chicken legs, with an exceptionally sweet-spicy taste, which will conquer you instantly. Enjoy them with a delicious yogurt sauce with greens and garlic.

And if you're crazy about shaorma, grease a fresh stick with this sauce, add finely chopped juicy thighs and a few iceberg lettuce leaves, roll and savor an appetizing homemade shaorma.

Whatever the choice, I just want you to know that the legs prepared in this way are fabulous - juicy, soft, fragrant and simply melt in your mouth! Great appetite!

ingredients

- 8 upper legs of chicken (without skin and bone)

- 2 tablespoons garlic powder

- 2 teaspoons of chili flakes

- 1 teaspoon paprika (sweet)

- 2 teaspoons of apple cider vinegar

Method of preparation

1. Mix the garlic with the chili flakes, cumin, paprika and about 1 teaspoon of salt. Put the resulting mixture in a bag and then add the thighs. Close the bag and shake it well so that the meat is completely covered with spices.

2. Grease the pan with oil and place the seasoned thighs in it.

3. Put the tray in the oven heated to 230 degrees (preferably in the grill program) and bake the thighs on both sides, 5 minutes each.

4. Mix the vinegar and honey until smooth.

5. Remove the pan from the oven and grease the thighs with honey sauce (half the amount of sauce) with a brush. Put the tray in the oven for 1-2 minutes, then remove it, turn the thighs on the other side and grease them with the rest of the honey sauce. Put the tray in the oven for another 5 minutes.

Note: You can change the amount of hot peppers according to your preferences. If you do not prefer spicy dishes, you can replace hot peppers with paprika or paprika.


Chicken legs in tomato sauce

If you like the combination of meat and tomatoes, this recipe is for you. For a great result, use tomatoes that taste as good as possible (in the off-season, I prefer canned goods made in Italy).

  • 4 boneless chicken legs
  • 400 g peeled tomatoes (or 1 box of peeled tomatoes)
  • 2-3 tablespoons of olive oil, basil, salt
  • a little green sugar, optional

The thighs are washed and wiped well with paper towels. Add salt and place in a pan.

Peel a squash, grate it and squeeze the juice. Or use a can of chopped tomatoes. Add the olive oil and salt. If the tomatoes are sour, add a teaspoon of sweetener. Pour the tomato sauce over the chicken legs, sprinkle with basil.

Place the tray in the preheated oven at 200 degrees C for one hour. If necessary, adjust the temperature according to the oven.


Serve the hot chicken legs together with a vegetable garnish.

5 Based on 12 Review (s)

Chicken legs with yogurt sauce

A dish you can cook when you don't have much time. It is an excellent combination of well-roasted meat with sour sauce. I received a grade of 10 for this recipe (even from my mother-in-law :))

  • 8 lower chicken legs
  • 1 tablespoon olive oil
  • 300ml yogurt 3.5-4% fat
  • 1 lemon
  • 1 tablespoon chopped green parsley
  • salt pepper

1. Wash the meat and wipe it with a paper towel. I saw that Jamie in a show said that it is wrong to wash chicken, bacteria die at over 100g C. This thing remains to be discussed :)

Season the meat with salt, pepper (I added a little universal spice), add the olive oil, mix lightly and put it in the baking tray.

Bake in the oven at 200g C for about 40 minutes.

2. Remove the fried meat on a plate, heat (possibly back in the oven) and start the sauce

Add about 100ml of water to the baking tray and put on the fire until what is left of the steak has dissolved. You should know that I also saw this thing at Jamie's (I don't know what I have with him today, I keep mentioning him).

We transfer the liquid from the tray to a smaller pot.

3. Add the juice of half a lemon, mix well and put the pot on low heat. Add the yogurt and mix with a whisk. Be careful the sauce must be warm, do not let it overheat on the fire so that it does not cheese. Season with salt and pepper and finally add the chopped green parsley.

4. Put a little sauce on the plate, then the meat and decorate with green parsley and lemon slices.

Serve with vegetables or boiled rice. We ate with new boiled potatoes and cut into quarters.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.