Today's recipe comes from Pantagruel and this was the first time that I gave it a try. The fresh ginger got my attention, but I have to say that it doesn't sound, or taste, very Portuguese. Nonetheless, it was very tasty and the mixture of orange and ginger resulted in a remarkably fresh aroma, making this recipe perfect for a summer day.
- 6 chicken thighs and/or whole legs
- 1dl white wine
- 1 tablespoon vegetable oil
- 1/2 tablespoon fresh grated ginger
- zest 1 orange
- fresh mint leaves
- salt q.s.
Prepare a marinade mixing the wine, the oil, the grated ginger, the zest of the orange and salt (note: although it doesn't say so in the recipe, I added very little salt to the marinade, and instead, seasoned the chicken right before roasting).
In a bowl, soak the chicken thighs and/or legs in the marinade and let them rest overnight in the fridge.
Preheat the oven to 200ºC and place the chicken thighs and/or legs in a tight-fitting oven pan. Cover with the marinade.
Roast for 1h10.
And serve with rice. Garnish with the fresh mint leaves.
For a print friendly version visit this recipe at my Recipes page.