Summary

Ingredients

• 6 chicken legs
• 50 ml soy sauce, sweet
• 40 ml soy sauce
• 100 g honey, liquid
• 0.5 ½ garlic bulb
• 1 tablespoon Tabasco
• 0.5 tablespoon ½ anise
• 1 tablespoon cinnamon
• 20 g iner, fresh
• 100 ml tomato (s), happened
• 1 tablespoon curry powder (greener if possible)
• 3 tablespoon vinegar (preferably rice wine vinegar from Asian), otherwise balsamic vinegar
• 1 tablespoon paprika powder, noble sweet

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Instructions

1. Coarsely dice the garlic and finely dice the ginger. Mix the soy sauces, tomato sauce, honey, vinegar and all the spices in a bowl with the garlic and ginger and let it steep. Wash the chicken legs and remove the greasy flap of skin inside. Then disassemble each into 2 (if necessary, into 3 for large thighs). Place the chicken pieces in a suitable baking dish. (They should all be able to lie flat.) Pour the sauce completely over the chicken pieces. Then use a brush to brush the skin with the sauce.
2. Important: Only one third of the chicken pieces should swim in the sauce so that they can be cooked from below and grilled from above.
3. Bake the form in a preheated oven at 170 ° C for one and a half to two hours. Open the oven from time to time and use a brush to brush the sauce over the skin again. Make sure that the skin does not get too dark.
4. You can also eat rice or flatbread (e.g. from a Turkish). You can dip it wonderfully into the sauce. The dish is ideal for parties, as it tastes lukewarm and can also be eaten with your fingers if necessary.
5. If you have more time, here are some refinements:
6. Leave the diced garlic in half of the soy sauces in a closed glass to steep for 24 hours. Leave the chicken legs with the curry and the other half of the soy sauces in the refrigerator for the same time. Then merge everything again as described above.