Peach and Ginger-Glazed Chicken Legs
Source of Recipe
From Eat Tea by Joanna Pruess and John Harney (Lyons Press, $19.95).
Recipe Introduction
4 servings
List of Ingredients
2/3 cup peach preserves
2 tablespoons chopped fresh ginger
2 cloves garlic
2 tablespoons soy sauce
1 tablespoon English breakfast or other black tea
leaves
Crushed red pepper (optional)
4 chicken legs with thighs, preferably of equal size,
blotted dry
1 to 2 teaspoons vegetable oil
Salt and freshly ground black pepper
1 to 2 tablespoons chopped cilantro or flat-leaf
parsley for garnish
Recipe
1. Heat the oven to 350 F.
2. Puree preserves, ginger, garlic, soy sauce and tea
leaves in a blender until smooth and scrape down the
sides. If desired, add the red pepper to taste.
3. Lightly brush the chicken legs with oil. Heat a
large, heavy, ovensafe skillet over medium-high heat.
Put the legs, skin side down, in the pan and brown
well, 6 to 8 minutes. Season to taste with salt and
pepper, turn, season the second side with salt and
pepper, and pour on the glaze.
4. Transfer the pan to the oven and bake until the
chicken is cooked through and the glaze has thickened,
about 40 minutes, spooning the glaze over the legs
once or twice. Remove the pan from the oven, sprinkle
with a little cilantro, and serve.
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