Cumin chicken legs with cumin red wine sauce
By DeshawnBoyer
I am originally a chef, a western chef. Our boss is Swiss. He always likes to make something novel. For example, he likes to combine some Chinese ingredients and Western ingredients to make dishes. So I always have to rack my brains to make some new dishes, such as the one below, which tastes good. Friends you like can do it, it's not too difficult to do it.
Steps for Cumin chicken legs with cumin red wine sauce
1
Chop onions, carrots, and celery casually, add chicken legs, cumin seeds, cumin powder, fragrant leaves, cloves, 100ML red wine, salt and pepper and marinate for 3 hours.2
Remove the marinated chicken legs, heat them in a pot, fry the skin of the chicken legs, color them, and set aside. Stir the marinated ingredients until fragrant, add the marinated juice, and stew with the chicken legs for 15 minutes. Put the stewed chicken legs aside. Take a roasting basin, pour in the juice and ingredients, put the chicken legs on top and put them into the oven, and bake at 175 ° for 10 minutes.3
Cut some shredded onions and add cumin powder to stir-fry until fragrant, cook the remaining 100ML red wine, add the sizzling juice (sizzling juice powder) and concentrate to make cumin red wine juice.4
Serve with your favorite side dishes (I serve mashed potatoes, mushrooms, small onions, and small tomatoes), place on the chicken legs and drizzle with red wine sauce. It's okay.Cumin chicken legs with cumin red wine sauce Make Tips
You can filter the remaining juice after roasting and concentrate it with red wine juice to make it more fragrant.