Description
Fried chicken always was and will be a win-win dish for the holiday table. Simple to prepare, always delicious and that is very valuable, acquires a new taste every nuance. Today I offer you an old, forgotten dish, but with fresh nuances that make it modern and stylish.
Ingredients
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The chicken legs
2 piece
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Mayonnaise
3 Tbsp
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Peppers red hot chilli
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Paprika sweet
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Garlic
6 tooth
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Orange
1 piece
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Red onion
0.25 piece
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Salt
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Olive oil
4 Tbsp
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Honey
1 Tbsp
Cooking
For this dish we need these products.
Legs need to wash and beat in cooking foil to the meat was tender.
Prepare the marinade in which to marinate the chicken. This will take a 1st. L. mayonnaise "Maheev" Provencal with lemon juice. If you're a fan of very spicy food, put more red pepper. If you don't like spicy, put more ground sweet paprika. Add 1-2 tsp of salt and mix the marinade. If you want you can put 1-2 tbsp of vinegar or lemon juice.
RUB the chicken and leave to marinate for 2-3 hours.
Separately prepare the sauce "Aioli" For this we'll take mayonnaise "Maheev" Provencal lemon and add the grated on a fine grater garlic. If you find that too thick, add a little olive oil.
Thin with orange to remove the zest.
Clean as you see in this picture.
Cut into slices, each releasing fully from the films.
Peel and cook the red onion
Slice the red onion bulbs along the strips. I thought at first that it will need half an onion, and then decided that enough 1\4, so the salad will be more tender.
Fold the lettuce into a Cup, add salt, olive oil and a little honey.
In a pan heat the oil and fry our chicken under pressure (as we used roasted chicken).
When the chicken is browned, brush it with honey and put it for 5 min in a preheated 200 gr. With the oven below the chicken sacramentals.
I kept 15 min., this was a lot, so you don't suggest. The next time I will hold less.
Serve chicken on a bed of fresh salad. I had the arugula salad. Next put the "Aioli" sauce made of mayonnaise "Maheev".
Orange salad to put on top of the chicken so it soaked its charming aroma. On top of the lettuce place the chopped orange zest. The plate when serving, garnish with fresh herbs.
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