Chicken Sesame Ginger

Name: Chicken Sesame Ginger
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Garlic cloves; 1 red chilli pepper; 150 ml Oil; 5 TABLESPOONS lime/lemon juice; 3-4 (approx. 600 g) Chicken legs; 4 (approx. 500 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Whole milk yoghurt; 3-4 Tbsp Maple syrup or liquid honey; 2 TEASPOONS Sesame (e.g. white and black)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Garlic cloves
1 red chilli pepper
150 ml Oil
5 TABLESPOONS lime/lemon juice
3-4 (approx. 600 g) Chicken legs
4 (approx. 500 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Whole milk yoghurt
3-4 Tbsp Maple syrup or liquid honey
2 TEASPOONS Sesame (e.g. white and black)

Directions

1
Peel and chop the ginger and garlic. Wash, seed and chop the chilli. Mix everything with oil and juice. Wash chicken parts, dab dry. Halve legs at joint. Mix the meat with the marinade. Cover and chill for 6-8 hours, e.g. overnight. If necessary, turn 1x in between.
2
Remove the meat from the marinade, remove large pieces. Pick up the marinade. Put the chicken on a baking tray, season with salt. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-45 minutes
3
Stir yoghurt until smooth, season to taste. Spread the chicken with syrup and marinade approx. 5 minutes before the end of the frying time and finish frying. Arrange everything, sprinkle with sesame seeds. Add yoghurt. Serve with cucumber salad and bread