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Pickled chickens
4 servings
Peel the legs from the skin, wash, dry. Make several cuts with a sharp knife, rub with lemon juice and salt. Mix yogurt with vinegar and vegetable oil, squeeze garlic into the mixture, add crushed coriander, cumin, ground pepper and turmeric. Mix everything well, pour the resulting spud marinade and refrigerate for 6 hours. Cover the baking sheet with foil, lay out the legs and put in the oven, heated to 200 degrees. Bake for 40 minutes.
Peel the legs from the skin, wash, dry. Make several cuts with a sharp knife, rub with lemon juice and salt. Mix yogurt with vinegar and vegetable oil, squeeze garlic into the mixture, add crushed coriander, cumin, ground pepper and turmeric. Mix everything well, pour the resulting spud marinade and refrigerate for 6 hours. Cover the baking sheet with foil, lay out the legs and put in the oven, heated to 200 degrees. Bake for 40 minutes.
chicken legs - 4 pcs., yogurt - 200 g, lemon juice - 3 tsp, olive oil - 2 tbsp. spoons, garlic - 5 lobes, pepper to taste, salt to taste, coriander to taste, vinegar to taste, ginger to taste, green pepper to taste, turmeric to taste, cumin to taste
