Crispy chicken legs with onions and corn
8 servings
60 minutes
The recipe is taken from the book "ProSTO Kitchen" by Alexander Belkovich.
1
In a small bowl, mix all the dry spices, salt, and pepper, add vegetable oil and mix well. Rub the chicken legs with the resulting mixture. Marinate for 10-20 minutes. Then place the chicken legs on a baking sheet with some space between them.
- Chicken legs: 2 kg
- Turmeric: 20 g
- Ground paprika: 20 g
- Ground cumin (zira): 10 g
- Ground dried garlic: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 50 ml
2
For the garnish, cut the onion into quarters. Place in a baking dish. Season with salt, pepper, and for aroma - dried thyme. Since the onion becomes sweet after baking, add balsamic vinegar and vegetable oil for contrast in flavor. Mix everything well.
- Onion: 4 pieces
- Red onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Thyme: 3 sprigs
- Balsamic vinegar: 40 ml
- Vegetable oil: 50 ml
3
Send the onion and chicken legs to the oven at 180 degrees for 35-40 minutes. Place the chicken on the top level. To achieve a crispy crust on the legs, turn on the grill mode. Stir the onion during cooking.
4
Cut the corn cobs into large pieces. Melt butter in a pan. Add the corn and thyme sprigs, and salt. Sauté on low heat for 2 minutes on each side, occasionally basting with hot butter, being careful not to overheat the butter.
- Fresh corn: 3 pieces
- Butter: 80 g
- Thyme: 3 sprigs
- Salt: to taste
5
Place the legs, baked onions, and corn on a plate, and to make it easier to eat, insert skewers.