Orange and Mint Chicken Legs

Orange and Mint Chicken Legs
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 416.4
  • Total Fat: 17.8 g
  • Cholesterol: 62.4 mg
  • Sodium: 77.4 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.0 g

View full nutritional breakdown of Orange and Mint Chicken Legs calories by ingredient
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Introduction

These chicken legs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help the sauce thicken more quickly, you can also add a mixture of equal quantities of cold water and cornstarch to it while it is cooking. These chicken legs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help the sauce thicken more quickly, you can also add a mixture of equal quantities of cold water and cornstarch to it while it is cooking.
Number of Servings: 1

Ingredients

    FOR THE CHICKEN
    1 pound bone-in chicken legs
    1 tsp garlic powder
    1 tbsp coriander leaf, dried
    1 tsp ancho chile powder

    FOR THE ORANGE SAUCE
    1 tbsp olive oil
    6 cloves garlic, diced
    1.5 cups orange juice
    .25 tsp chipotle chile pepper powder
    4 tbsp fresh mint (chopped)
    4 tsp basil, fresh (chopped)

Directions

PREPARE THE CHICKEN

Preheat a water bath to 148F (64.5C). In a small bowl, combine the spices. Season the chicken legs with salt and pepper then sprinkle them with the spice mixture. Place the chicken legs in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 5 hours.

PREPARE THE ORANGE SAUCE

Add the oil and garlic to a pan and heat over medium to medium-high heat. Once it begins to sizzle, add the chipotle powder and orange juice and cook until slightly thickened, 10 to 15 minutes.

TO ASSEMBLE

Take the chicken legs out of the sous vide bag and pat them dry. Sear the chicken legs over high heat until they begin to brown, 1 to 2 minutes per side. Remove from the heat. To serve, place the chicken legs on plates. Pour on the sauce and top with the chopped mint and basil and serve.



Copyright 2018 by Jason Logsdon in Simple Sous Vide and reprinted by permission of St. Martin's Griffin.

TAGS:  Poultry |

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