Roast chicken leg with mango

Roast chicken leg with mango

Introduction:

"Mango is first made into sweet and sour mango sauce, then pickled chicken legs, roasted until the skin is crisp and the meat is tender. It's a delicious dish."

Production steps:

Step 1: wash and dry the chicken legs, then spread olive oil, salt and black pepper to marinate;

Step 2: heat over medium heat, add olive oil, add chopped onion and stir fry, about 5 minutes later, add chopped garlic and stir fry for 1 minute;

Step 3: add mango, minced ginger, raisin, mustard seeds, red chili sauce powder, white vinegar, water and sugar, stir, wait for the soup to boil, turn the heat down and simmer for 30 minutes to make the mango crispy and thick, use salt to slightly adjust the flavor and leave the fire; mango sauce is ready.

Step 4: if you want to marinate five big chicken legs like me, take half of the cooled mango sauce, beat it into mud with a blender, and marinate the chicken legs for several hours or overnight

Step 5: preheat the oven at 200 ℃, bake for 55 minutes, turn to boil for 5 minutes. The other half of mango sauce, as you like, can be eaten directly with roasted chicken legs cooked with rice, or stirred into mud and dipped in chicken legs;

Materials required:

Big chicken leg: 5-8

Olive oil: right amount

Salt: right amount

Black pepper: moderate

Apple awn: 890g (cut into 1cm pieces)

Chopped onion: 180g

Garlic: 2 pieces, chopped

Raisins: 35g

Mustard: 1tsp (5ml) (mustard seeds)

Sugar: 60g

White vinegar: 45 ml

Water: 180 ml

Ginger powder: appropriate amount

Chili powder: moderate amount

Note: if you want to marinate 8 chicken legs, you can take most of the mango sauce marinate, oven temperature unchanged, the corresponding extension of time. The remaining mango sauce is mashed to make a dip.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet and sour