- 2 chicken legs
- 2 apples
- 1 handful of almonds
- 1 cup white wine sec
Preparation time: less than 15 minutes
RECIPE PREPARATION Chicken legs with apples and almonds:
I boiled the chicken legs for the beginning (about 20 minutes) and I got a delicious soup. After removing the meat from the soup, I placed it in a ceramic tray, I sprinkled the spices over the chicken legs, I added the diced peeled apples and I put the tray in the oven heated to 200 degrees Celsius. After 10 minutes I added the wine and covered the tray with baking paper so as not to burn the chicken legs. When the chicken legs were done, I took down the baking paper, added the almonds to the pan and let the meat brown a little.
Chicken legs in almond crust & # 8211 “Reinvent your lunch”
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Floriol's last challenge in the "Reinvent your lunch" campaign was to transform the common chicken puppets with french fries, one of the favorite dishes of Romanians, into something more flavorful, tastier and definitely healthier. I thought a lot about a suitable recipe and the idea came to me to make chicken legs in almond crust, with a multicolored salad garnish. The chicken goes great with the almonds, and the marinade with mustard, aromatic herbs and lemon perfectly compliments the preparation.
Recipe of chicken legs in the almond crust it is light, but very fragrant and I assure you that you will not easily return to chicken legs with french fries. Help me prepare this Floriol Vitality recipe, a balanced blend of rapeseed oil, corn germ and sunflower, with a high natural content of Omega 3 and Omega 6. For this recipe for almond peel chicken legs, I chose to use chicken legs with bone, but without skin. I kept the bone for taste and removed the skin to reduce the amount of fat in the preparation. But I replaced the fats with an extremely aromatic marinade, which gave the chicken a great taste.
My husband was delighted by these chicken legs in almond crust, and ate them with great appetite, and I looking at him with eyes as big as onions because he hates mustard and garlic. But the combination of ingredients was so good that everything turned into a delicious dish. Instead of french fries, I preferred to make a delicious, fresh and healthy salad. You can make any kind of salad you like, from simple lettuce to a delicious salad with leurda and green onions.
And don't forget, I remind you that we have reached the last week of the two contests organized by Floriol. The first takes place on the Floriol Facebook page and all you have to do is look for the picture of this recipe and leave a comment on how to make your lunch healthier and you can win the last cooking session with me. The second one takes place on my blog and all you have to do is leave a comment below, answer the same question and you can win Floriol oil packages.
Whole chicken with apples, an extremely fragrant dish, perfect for special occasions or for the Christmas table. This recipe will reach the list of your favorites and you will serve it at meals with many guests more often than you expect. It is easy to prepare, and the end result is irresistibly tasty.
1. Prepare the ingredients
- Cleanse 1 kilogram of apples of pips.
- Make a sauce by stirring 1 teaspoon of honey with the juice from ½ lemon, 1 teaspoon paprika, salt, pepper & ltși 100 g butter.
2. Prepare the chicken
- Grease well 1 whole chicken LaProvincia with the sauce made previously.
- Put the chicken in an oven tray and fill it with pieces of apples and 1 cinnamon stick.
- Put a few pieces of apples in the pan, then pour 1 cup of water.
3. Cook the whole chicken with apples
- Place the tray with the chicken and apples in the preheated oven at 180 degrees.
- If necessary, using a spoon, pour sauce from the pan over the chicken and apples.
- Cook the chicken for 90 minutes or until well browned.
This recipe can be easily prepared. You need the following tools:
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I received as a gift from my wife, for my birthday, a large, Italian pan, with a thick, double bottom, with a solid handle and a grab handle, for handling the utensil with both hands. What's more, a truly professional tool for the kitchen of inveterate gourmets. Too bad they didn't have a suitable cover in the market.
For a long time I wanted something like this, so that when we gather our whole family, we could make a single & ldquoprajeala & rdquo, not for each diner, separately. Advantages and disadvantages. Advantage for the cook, disadvantage for those who want to serve something prepared differently than the others.
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How do I open the pan? I didn't intend to use it only for frying. Any more pretentious recipe can be made in such pans. The double and very thick bottom of the pan allows a constant, homogeneous boiling of the preparation, without the need to mix too often, not at all.
For 2 people I bought 4 large chicken legs, refrigerated (that's why it's a big pan), which I washed well in a stream of cold water, wiped them with a clean cloth and cut them, lightly , with a sharp knife. It is not mandatory to be consumed at a single meal.
Grease the chicken legs with sunflower oil, sprinkle with coarse salt and freshly ground pepper and a little dried thyme, taking care to include the spices in the notches.
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Heat sunflower oil in a pan. Peel 2 long white onions and cut into & ldquostrap & rdquo; 2 leeks, not too thick, younger, especially the white part. Put a few thicker slices of boiled potatoes in the pan.
Heat the vegetables a little and add the chicken legs.
Secret! In order not to need to add water (so as not to catch the meat in the pan), the leek is boiled in boiled water for 2 minutes and put wet in the pan. If liquid needs to be added, add a little meat broth or a little vegetable broth.
For the days when you are allowed to pamper yourself and deviate a little from the diet, you can make bird's milk. This childhood dessert has 160 calories, but it's well worth it. .
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Chicken legs with onion and mustard
The aroma that this food emanates, being in the oven, is very appetizing. Onions in combination with meat is always a winning option. You can also prepare marinated meat on the grill.
- 4 boneless chicken legs (about 800 g meat)
- 100 g onions
- 2 tablespoons mustard (with or without berries, as you like, but no sugar)
- salt, spices
The onion is cleaned and pureed with a mincer. Mix well with the mustard, add a little olive oil, if necessary. It must have a not very fluid consistency.
The meat is salted and greased on all sides with onion and mustard puree. Leave to cool for at least 2 hours (preferably overnight).
After the time has elapsed, remove the meat and move it to a tray. The pieces of meat should not be crowded, so use a tray large enough.
Place the meat tray in the preheated oven at 200 degrees C for about an hour. It returns during baking, for a uniform browning. You can use the onion and mustard sauce when serving.
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12 chicken legs (upper and lower)
1 canned pineapple in syrup (565g)
1 canned tomato in tomato sauce (400g)
2 tablespoons caster sugar
3 large onions
salt, pepper, paprika, vegeta to taste
bee honey for anointing the thighs
Method of preparation:
We take the chicken legs, clean and wash them, put them in a large bowl and season them to taste with salt, pepper, paprika and vegeta, then put them in a pan greased with oil and put them in oven about 30 & # 8211 40 minutes, covering them with aluminum foil.
10 minutes before removing them from the oven, grease the thighs with honey with a brush and put them in the oven, & # 8211 for 5 minutes & # 8211 this time, without putting over the aluminum foil. After 5 minutes, take them out, turn them on the other side, put them with honey and leave them in the oven for another 5 minutes.
In a saucepan, put 700 ml of water, salt and vegeta, to taste and add the rice chosen and washed beforehand. Let the rice cook for about 20 minutes. During boiling, if necessary, fill the water removed by evaporation. When cooked, remove the rice from the heat.
We clean and wash the carrots and then cut them into strips and boil them in water with vegetables and salt. After they have boiled, we take them out and drain them.
Finely chop the onion and put it in a little oil, then drain it in a strainer.
Cut the hot pepper into thin slices, put it in a pan with hot oil and let it harden a little.
Add over the hot pepper, the previously drained canned pineapple pieces and the boiled carrot strips.
Chop the canned tomatoes and add them together with the tomato juice in the pan over the peppers, pineapple and carrots. Add vegeta and pepper, sugar and onion beforehand, mix and leave everything on the fire for 5 minutes.
For a portion, put on a plate meatballs, rice pilaf and pineapple sauce.
The complete recipe, in pictures, you can download it here: Baked chicken legs with honey, pineapple sauce and rice pilaf (PDF format)
Chicken Legs With Honey
1. Preheat the oven. Combine garlic powder, chili powder, salt and cumin in a large bowl. Add the chicken to the bowl and stir until the meat is completely covered. Place the chicken on a tray on which the cooking spray has been sprayed. Leave in the oven for 5 minutes on each side.
2. Combine honey and vinegar in a small bowl, mixing well. Remove the chicken from the oven and brush the chicken with 1/4 cup of honey mixture. Leave in the oven for 1 minute. It is removed and returned. Brush on the other side with the rest of the honey mixture. Leave it in the oven until the chicken is ready.
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