Chicken in Tea Marinade, Cooked in a Slow Cooker

Tired of spending hours in the kitchen near the stove? In a slow cooker, cook aromatic chicken legs marinated in green tea and soy sauce. A multicooker chicken and fries are perfect for lunch and dinner.

Cook: 1 hour 40 mins

Servings: 2

Ingredients

• Chicken legs (drumsticks) – 2 pcs. (250 g)
• Potatoes (medium) – 10 pcs.
• For the marinade:
• Bulb onions – 1 pc.
• Garlic – 1 clove
• Carrots – 1 pc.
• Green tea – 3 tablespoon.
• Lemon – 1/2 pc.
• Honey – 1 tablespoon
• Soy sauce – 1 tablespoon
• Vegetable oil – 1 tablespoon.
• Dried parsley and dill – 1 teaspoon
• Chicken seasoning – 1 teaspoon
• A mixture of peppers – on the tip of a knife
• Ground paprika – 1 teaspoon
• Salt to taste
• Water – 300 ml

Directions

1. Prepare the chicken marinade first. First, pour the tea into a cup and pour boiling water over it. Leave for 10 minutes.
2. Meanwhile, peel the onions and cut into half rings.
3. Cut the peeled carrots into cubes.
4. Chop the garlic.
5. Mix in a deep bowl.

   

6. Press lightly on the lemon and roll it over the surface. It will now be much easier to squeeze out the lemon juice.
7. Combine lemon juice with soy sauce and vegetable oil. Then add a spoonful of honey and try to stir well. Season with salt to taste. I added quite a bit of salt. Add all the spices and stir.
8. Place the chicken drumsticks in a bowl of chopped vegetables.
9. Pour in the marinade.

   

10. When the tea is well infused, it is necessary to drain the liquid.
11. Pour the chicken legs with tea and refrigerate for 30 minutes.
12. Then place the chicken and the tea marinade in the multicooker bowl.

    

13. Set the “extinguishing” mode, the time is 30 minutes.
14. Cut the peeled potatoes into eighths.
15. When the time has elapsed, add the potatoes to the bowl and cook for another 30 minutes on the “simmer” setting.
16. Tea marinated chicken with potatoes is ready! Chicken legs are insanely tasty, with a sweetish taste and pleasant aroma! Serve hot!

    

Bon Appetit!