| Tel: 0431 – 36 42 58 | E-mail: info@bjarefagel.se
Facebook Instagram YouTube

Slow-cooked chicken with spicy leek

Slow-cooked chicken with spicy leek served on a table. A bottle of wine next to the food.
Print

Slow-cooked chicken with spicy leek

Slow-cooked chicken with spicy leek served on a table. A bottle of wine next to the food.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Wine suggestion: Château Bonnet Blanc 2023
The exotic flavor of the coconut milk and sambal oelek spices is truly captured by the wine, which then carries the dish forward with its tropical, elegant fruits, but also with its fine mineral notes that frame the dish. Oh, what a wonderful combination!

  • Author: The Good Life, @livetsgoda_magazine
  • Category: Chicken leg fillets
  • Cuisine: Main course

Ingredients

CHICKEN

  • 4 st chicken leg fillets with skin from wild duck
  • 2 1 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp of paprika powder
  • 2 tsp of garlic powder
  • 1 tsp of dried thyme
  • 1 tsp of dried rosemary
  • 1 lemon, sliced (for serving)
  • fresh thyme or rosemary for garnish (optional)

PURJOLÖKSSÅS

  • 1 one large onion or two smaller ones
  • 4 garlic cloves
  • 2 tsp of oil
  • Salt
  • pepper
  • 5 dl coconut cream
  • 5 dl chicken broth
  • 2 tsp of Japanese soy sauce
  • 2 tsp sambal oelek
  • 1 lemon
  • 1 large fist of chives, chopped

Instructions

Chicken

  1. Preheat the oven to 175°C. Wash the chicken leg fillets and dry them well with paper towels.
  2. Mix salt, black pepper, paprika powder, garlic powder, dried thyme and rosemary in a small bowl. Rub the chicken thighs all over with olive oil and the seasoning mixture. Make sure the spices cover the thighs evenly.
  3. Heat a frying pan over medium heat and add the chicken breasts with the skin side down. Cook them for about 5 minutes until the skin is golden brown and crispy. Then turn the chicken breasts over and cook them for another 2–3 minutes on the other side.
  4. Transfer the crispy chicken thighs to a non-stick pan. Cover the pan with foil and place in the oven. Let the chicken thighs cook in the oven for about 2–2.5 hours until the meat is tender and juicy.

 

Chive sauce

  1. Rinse and slice the leek roughly. Peel and coarsely chop the garlic. Saute the leek and garlic for a few minutes.
  2. Add coconut cream, broth, soy sauce and sambal oelek. Cook covered for about 10 minutes.
  3. Meanwhile, boil the beans and season with salt and pepper and stir in the chopped parsley leaves.
  4. Serve a leg fillet per plate and top with the chive onion sauce and the beans.
Recipe categories