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Chicken with prunes

 Chicken with prunes

An excellent combination of chicken, orange juice, and red plums

 


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Historically, fruits and berries were combined with meat. The meat benefits most from this combination - it is saturated with the sweetness and acidity of the fruit, which also helps it to become softer.

 

This master class was filmed according to the recipe of Alexei Zimin, the founding father of the movie "Food". The editors have eaten more than one kilogram of these legs with peaches and will continue to eat them. Finally, we decided to give this dish a new life and send it to the people.


This is a simple recipe in which the chicken spends several hours in orange juice flavored with ginger and garlic. These long hours of soaking will make the chicken juicy and also allow the meat to properly absorb the garlic flavor and ginger seasoning.

 

The marinade can then be disposed of in different ways. You can send them with the chicken to the oven, then the finished legs will simmer in a thick, fragrant sauce. Or you can send only part of the marinade to the oven, then the juice will evaporate and the chicken will be thoroughly fried. Or you can say goodbye to the marinade before baking, and before sending the chicken to the oven, put large pieces of butter under the skin - then the bird will get a wonderful crisp crust.

 

Plums are perfect for this union - they have a lot of flesh, in the summer they are more available than ever and it is easy to get rid of the pits. The plum can be of any variety: red all year round or blue seasonal. Or it can be cherry plum - then the sauce will be less sweet. And in general, the plum can be replaced with any other fruit, for example, cherry can be ripe - then the bird will get its sweetness and astringent texture. There may be apricots, figs, and something else. Try more boldly!

 

One.

Pour orange juice into a deep bowl. Dip the dried ginger, freshly ground black pepper, crushed garlic, and salt. Pour the oil. Do not waste fresh juice on this marinade - it is better to drink it, and bottled juice from the store is well suited for chicken. Mix everything well so that the ginger does not turn into a wet mass.



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2.

Dip the chicken legs in the juice. Let it be just the legs - red chicken meat will be perfectly combined with orange-peach marinade. Put the chicken in the refrigerator for six hours. If you get more, that's okay. Rub the chicken periodically so that the juice and spices absorb the meat well. Do not peel the chicken - soaking it in the marinade will turn out a delicious crust.


 

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3.

Put the pickled chicken and the aroma in a deep baking tray. Pour the orange marinade over it. If you think there is too much seasoning, pour in halves. But it is better to leave everything - with a well-functioning oven, it will quickly turn into a sauce.


 

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4.

Wash the prunes, cut them in half, and spread them evenly over the chicken. It is advisable to put peaches in the holes so that they do not protrude too much and do not burn during cooking.


 

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Five.

Put the baking griddle in an oven preheated to 180 degrees. Bake for an hour. Sprinkle the seasoning on the bottom of the baking tray periodically.



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