Oriental chicken
Ingredients
for 6 people
• 6 large chicken drumsticks
• 3 red onions,
cut into rings
• 1 large sweet potato,
cut into cubes
• 200 g dried figs
• 100 g prunes
• 70 g dried papaya
• 200 g dried apricots
• 1-2 tbsp clarified butter
• 250 ml chicken broth
For the marinade:
• 125 ml vegetable oil
• 2 tbsp sesame oil
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 125 ml soy sauce
• 4 garlic cloves, pressed
• 3 cinnamon sticks
• 1 tbsp coriander seeds
• 1 tbsp mustard seeds
• 1 tbsp cumin seeds, crushed
• 1 tsp turmeric
• 2 tbsp sesame seeds
• 20 ml balsamic vinegar
• 300 ml red wine
• Juice of 1 orange
• Salt and pepper
preparation
Mix the marinade from the ingredients listed. Cut the dried fruit into small cubes. Put the chicken drumsticks, onion rings, sweet potato and dried fruit pieces together with the marinade in a bowl and leave covered in the fridge overnight.
Heat the Dutch oven to high temperatures, remove the chicken drumsticks from the marinade and pat them dry (keep the marinade). Put the clarified butter in the pot and let it heat up. Brown the drumsticks vigorously on all sides. Pour the marinade into the Dutch oven. Add some of the chicken stock. Place the drumsticks skin-side down on top so that the skin is not covered with liquid. Let it simmer gently for about 1 hour without a lid so that the liquid reduces. The whole thing should not be too liquid. If there is not enough liquid, add more chicken stock.
Put the DO lid on for another 1/2 hour and use more heat at the top towards the end. This will make the chicken skin a little crispier.
To serve, season generously with salt and pepper. Serve with couscous or rice.
FIRE&FOOD Issue 2-2016
