LEMON AND BLACK PEPPER GRILLED CHICKEN LEGS/COSCE DI POLLO AL LIMONE E PEPE NERO

Thanks to www.jovinacooksitalian.com
Jovina Cooks Italian

Ingredients
8 chicken legs with thighs
1/2 cup olive oil
1/3 cup lemon juice
1 Tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

Directions
Arrange the chicken in a shallow bowl or baking dish. Whisk together the olive oil, lemon juice, ro-semary, salt and pepper. Pour over the chicken, cover with plastic wrap and refrigerate at least 4 hours.
Heat the grill to medium-high heat. Place the chicken on the grill and cook until browned on all si-des, about 10 minutes, turning once or twice. If using a gas grill reduce the heat to low and cook 20 minutes. If using a charcoal grill, move the chicken to the edges of the grill, cover and cook over in-direct heat. Check for doneness after 20 minutes.
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Ingredienti
8 cosce di pollo
100 ml di olio d’oliva
80 ml Succo di limone
5 gr di rosmarino fresco tritato
5 gr di sale kosher
5 gr di pepe macinato fresco

Procedimento
Disporre il pollo in una ciotola o teglia bassa. Mescolare insieme l’olio d’oliva, succo di limone, ro-smarino, sale e pepe. Versare sopra il pollo, coprire con pellicola trasparente e mettere in frigo per almeno 4 ore.
Scaldare il grill a fuoco medio-alto. Posizionare il pollo sulla griglia e cuocere fino a doratura su tutti i lati, per circa 10 minuti, girando una volta o due volte. Se si utilizza una griglia a gas ridurre la fiam-ma al minimo e cuocere per 20 minuti. Se si utilizza una griglia a carbone, spostare il pollo ai bordi della griglia per cuocere con fiamma indiretta.
Verificare il grado di cottura dopo 20 minuti.

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Chicken leg tagine with prunes, apricots and roasted almonds

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic.

Ingredients

Preparation method

  1. In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat.
  2. Cover the bowl with cling film and leave to marinade for 2-3 hours, or, for best results, overnight in the fridge.
  3. Preheat the oven to 180C/350F/Gas 4.
  4. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside.
  5. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top.
  6. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.
  7. Bake in the oven with the lid on for about 1 hour, or until tender.
  8. In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised.
  9. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised.
  10. Check the tagine regularly, making sure that the sauce doesn’t dry.
  11. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.