Chicken Legs with Sesame Crust and Orange Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 chicken legs
- 2 egg yolks
- 1 handful sesame seeds
For the sauce:
- 2 orange (s)
- 2 tablespoons oil
- 2 tablespoon sugar
- 100 ml broth
Also:
- 2 cup broth
- 1 cup couscous
- 2 cloves garlic
- 1 large tomato (s)
- 2 teaspoons olive oil
For the salad:
- 2 onions)
- 5 tablespoon oil
- 5 tablespoon vinegar
- 1 teaspoon sugar
- salt and pepper
- Paprika powder
- Sumac
Print Recipe
Pin Recipe Instructions
- Season the chicken legs with salt, pepper and paprika, roll in the egg yolk and bread with sesame seeds. Fry slowly until golden brown in a pan at a moderate temperature.
- For the sauce, squeeze the oranges. Caramelize the sugar in the oil in a saucepan and deglaze with the orange juice. Pour in the stock and season to taste, or let the stock reduce over low heat.
- For the couscous, add two cups of stock to one cup of couscous. Chop the garlic and tomatoes and add them. After cooling, mix in the olive oil.
- For the onion salad, cut the onions into thin slices. Mix vinegar, oil, salt, pepper and sumac to a vinaigrette and pour it over the onions. Let stand overnight.
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