Ahmed's Chicken Legs Asian style

TRH Ahmed's Chicken Legs Asian style
I always believe that spices are the spirit of any dish. The cook chef is the conductor who is conducting an orchestra of flavors in the kitchen.
Weather today is strange, as if all the seasons were combined in one day, rainy, sunny, cold and warm.
I guess it influenced my mood, because I had a desire to eat sweet, spicy and sour.
That’s why I prepared chicken legs with sour spicy and sweet flavors.
4-8 pieces of chicken legs
Lemon zest (I used 1 big lemon)
Lemon juice
Fresh Ginger zest (I use medium use)
Fresh Crushed garlic (I used 5 cloves
3-4 spoons of olive oil
3 spoons ground black pepper
2 spoons of honey
1-2 spoons of red chilli powder
Black and white sesame seeds
Parsley leaves
Start mixing the lemon & fresh ginger zest, garlic, lemon juice, salt, pepper and chilli, all together and add the mixture to the chicken legs .
Add 3-4 spoons of olive oil to the mixture.
It is important to have some sauce (that’s why we added the lemon juice).
Spread the mixture well on the chicken and leave it to rest for 1 hour in the fridge. Thanks to that, the chicken will absorb the flavor to the meat inside.
Prepare a pan on medium heat (I always test if the pan is hot enough, by adding a little drop of water.  If you hear the hiss sound, that means the pan is yours
Add the chicken legs on the pan with all the sauce and give it a good mix until chicken gets the golden brown, about 6-8 minutes per side.
Turn and continue browning on the other side.
Prepare another hot pan to place it on the chicken legs for 6 minutes with a gentle pressure. By this way it will give the chicken a nice color and will make the skin more crispy.
The chicken legs color is now getting golden brown, so it is time to add the honey on the chicken and make sure to mix well the honey with the rest of the sauce.
Chicken is almost ready, time to add sesame seeds and some parsley leaves for decoration.
Prepared, tried and tested by: Ahmed Hesham Hamdy

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