Recipes

Egypt Eve Recipes

Cookbook

Chicken legs with peanuts

Recipes

Recipe detail

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Ingredient list

1 teaspoon minced garlic
1 teaspoon minced ginger
2 tbsp red pepper paste
1 / 4 cup soy sauce
1 cup coconut milk
Salt and pepper
6 chicken legs
1 cup flour
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 eggs scrambled
1 cup crushed peanuts
Oil for frying

Preparation

- Mixed with garlic, ginger, pepper paste, soy sauce and coconut milk in a deep bowl.
- Season the mixture with salt and pepper and stir well until homogenous sauce ingredients.
- Are retained by a 2 / 1 cup of the sauce aside for later use.
- Put the chicken legs in the rest of the sauce so that the amount of cover, then cover and put in refrigerator (fridge) for at least an hour so saturated with the aroma.
- Mix the flour with turmeric, coriander, and season with salt and pepper.
- Mix a small amount of the remaining part of the sauce (about 3 tablespoons) with eggs in a bowl, stirring until smooth egg mixture.
- Raise the chicken pieces from the sauce, while retaining the greatest amount of liquid adhesive and then placed in the flour mixture.
- The volatility of chicken legs marinated in flour mixture until completely covered (subject to get rid of excess flour), then cover the egg mixture and finally crushed peanuts.
- Heat oil in a frying pan on medium heat and brown the chicken legs from all sides until golden.
- Raise the chicken legs on a paper towel, and stacked in a plate and can be delivered with pasta or rice and remaining sauce.