Chicken Combo with ginger marinade

Name: Chicken Combo with ginger marinade
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 piece(s) (about 40 g) fresh ginger; 2-3 Garlic cloves; 1 red chilli pepper; 150 ml + 2 tablespoons + some oil; 5 TABLESPOONS Lime juice; 4 Chicken legs (approx. 150 g each); 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp Salt; 1 (approx. 400 g) Cucumber; 1 medium onion; 3-4 Tbsp White wine vinegar; 1 pinch Sugar; 300 g Whole milk yoghurt; 1-2 TEASPOONS Sesame (e.g. white and black); 3-4 Tbsp Maple syrup or liquid honey; 7-10 Tbsp Lamb's lettuce

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 piece(s) (about 40 g) fresh ginger
2-3 Garlic cloves
1 red chilli pepper
150 ml + 2 tablespoons + some oil
5 TABLESPOONS Lime juice
4 Chicken legs (approx. 150 g each)
4 Chicken fillets (approx. 125 g each)
7-10 Tbsp Salt
1 (approx. 400 g) Cucumber
1 medium onion
3-4 Tbsp White wine vinegar
1 pinch Sugar
300 g Whole milk yoghurt
1-2 TEASPOONS Sesame (e.g. white and black)
3-4 Tbsp Maple syrup or liquid honey
7-10 Tbsp Lamb's lettuce

Directions

1
Peel ginger and garlic and dice finely. Wash and finely chop the chilli pepper. Mix 150 ml oil, lime juice, ginger, garlic and chili. Wash the chicken parts, dab dry. Halve the legs at the joint. Place the chicken parts in the marinade. Cover and chill for about 6 hours, preferably overnight.
2
Turn from time to time. Remove the chicken parts from the marinade, wiping off the garlic, chilli and ginger cubes. Set the ginger marinade aside. Brush a baking tray with a little oil. Place the chicken pieces on top and season with salt. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Wash the cucumber and slice or cut into fine slices. Peel and finely chop the onion. Season vinegar with salt, pepper and sugar. Add 2 tablespoons of oil. Stir onion and cucumber into the marinade. Leave to stand for approx. 30 minutes. Stir yoghurt until smooth.
3
Peel and finely chop the onion. Season vinegar with salt, pepper and sugar. Add 2 tablespoons of oil. Stir onion and cucumber into the marinade. Leave to stand for approx. 30 minutes. Stir yoghurt until smooth. Season to taste with salt and pepper. Stir in half sesame seeds. About 5 minutes before the end of the frying time, brush the chicken parts with maple syrup and a little ginger marinade and finish frying. Serve everything. Sprinkle the rest of the sesame seeds over the chicken pieces. Serve with cucumber salad and yoghurt. Garnish with corn salad
4
Season to taste with salt and pepper. Stir in half sesame seeds. About 5 minutes before the end of the frying time, brush the chicken parts with maple syrup and a little ginger marinade and finish frying. Serve everything. Sprinkle the rest of the sesame seeds over the chicken pieces. Serve with cucumber salad and yoghurt. Garnish with corn salad
5
waiting time approx. 6 hours