Roasted chicken leg with coconut milk red curry juice
I'm an old fogey who follows the old recipes. I seldom think of any new dishes to eat. This chicken leg meat is an exception. It takes five minutes to think and 20 minutes to serve. To tell the truth, I'm really worried about making any strange taste to hurt the feelings of these beautiful chicken legs! The result is good. It has become the new focus of the dining table. I believe you will also love ~
Step 1 . Preheat the oven to 180 degrees and preheat the grill pan at the same time. Spread parsley, basil, thyme, chili, sea salt, and black pepper evenly on both sides of the chicken leg.
Step 2 . Heat the baking tray over medium heat (make sure your tray can do this, or use stainless steel), pour in olive oil, stir fry until fragrant with red curry paste and garlic paste, then pour in coconut milk and cover the bottom of the baking tray with a little more. Season with salt and keep the heat on low heat.
Step 3 . At this point, the grill pan has already been preheated, how can it be considered good? Touch the handle of the pot and heat it until it's too hot to hold. If the temperature is not high, the rate of chicken skin coking will be slow, and the meat inside will easily age. Put the dough down into the pot, it's okay to lean it tightly. The chicken leg meat will shrink, so that's it! All spices release enticing aromas in chicken oil and high temperature environments.
Step 4 . When the chicken skin is fried until Well, when it's like this, flip it over for 30 seconds.
Step 5 . Transfer the chicken chunks into a baking tray, with the skin facing up, and throw two rosemary into it.
Step 6 . Transfer to the preheated oven and wait for 10 minutes.
Step 7 . I don't need anything except a bowl of white rice and some blanched vegetables that you like, haha, enjoy!
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