Chicken in sea buckthorn marinade
6 servings
80 minutes
One of the most vibrant marinades that chicken has ever had. A mix of Russian and Indian notes, for which sea buckthorn and curry are responsible. After spending several hours in this marinade, the chicken becomes brighter in every sense. By the way, while the bird is baking in the oven, it will have to be covered with this thick aromatic mixture again, and then, by evaporation, make a sauce from the marinade, which is then served on the table.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Blend the sea buckthorn until pureed, then strain through a sieve.
- Sea buckthorn: 400 g
3
Mix sea buckthorn puree, honey, curry, pepper, and salt.
- Sea buckthorn: 400 g
- Honey: 150 g
- Curry: 1 teaspoon
- Ground cayenne pepper: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Place the chicken legs in a sealed bag for marinating, pour in the prepared sauce, and refrigerate for a few hours.
- Chicken legs: 6 pieces
5
Place the chicken thighs on a baking sheet and send to the oven for 30 minutes.
6
After 30 minutes, brush the chicken thighs with sea buckthorn marinade, return to the oven for 10 minutes, then brush with marinade again and return to the oven for another 10 minutes. The chicken should be covered with an appetizing glossy crust.
7
Pour the remaining marinade into a saucepan, bring to a boil, and reduce to a sauce consistency.
8
For the garnish, slice the tomatoes and mix with spinach and mint leaves.
- Tomatoes: 3 pieces
- Spinach: 70 g
- Fresh mint: 2 g
9
Add olive oil, lemon zest and juice to the salad, and salt to taste.
- Olive oil: 30 ml
- Lemon: 0.5 piece
- Salt: to taste
10
Serve the cooked chicken with salad, drizzled with sea buckthorn sauce.