For ➍8 chicken legs fillets*
30 cl buttermilk**
3 + 2 tbs vegetable oil
2 garlic cloves, peeled & crushed
1 tbs crushed peppercorns
1 tbs sea salt
1 ts ground cumin
1 tbs maple syrup***
Put the meat in a container or a sealable bag. Mix buttermilk, 3 tbs of oil, garlic cloves, peppercorns, salt, cumin and maple syrup****. Add to the chicken, cover or close and put in the refrigerator for 1 night.(Out of the fridge: 2 h)
Preheat the oven to 220°C. Line a tin with foil. Shake the excess marinade of the meat and arrange in the tin or put on a rack in the tin****. Drizzle over 2 tbs of oil. (Roll chicken in flour or breadcrumbs if wanted. Be sure the coating is dry enough, let it rest a few m).
Put in the oven for 30 m.
Serve with a green salad and hot toasted bread.
Preheat the oven to 220°C. Line a tin with foil. Shake the excess marinade of the meat and arrange in the tin or put on a rack in the tin****. Drizzle over 2 tbs of oil. (Roll chicken in flour or breadcrumbs if wanted. Be sure the coating is dry enough, let it rest a few m).
Put in the oven for 30 m.
Serve with a green salad and hot toasted bread.
*Use drumsticks instead.
**Use yogurt (or mix 1 tbs lemon juice through milk).
***Use ½ tbs of honey.
****Put a handful of tarragon sprigs on the rack. You might add them to to the chicken before putting it in the marinade.
This is a simple version of a classic US Southern dish. Add chopped pecans for a more authentic version.
