It was one of my lunches a few days ago. However, normally when I cook just for myself for both lunch and dinner I don’t measure anything… especially savory dishes. Everything done on the basis of eye meter. 🙂
Did you take a good look at the previous photo? Do you notice the absurdly golden skin? Now imagine how crunchy it is, it came out of the oven and was croc-croc. Now you understand why tive what to post?
The measurements for some ingredients are at the discretion of each person’s taste. The spices used were (all in grains): black and yellow pepper, kummel, coriander, cumin and dill. About 1/4 teaspoon (~1g/each).
And the second, miso. Yes, I used miso. The variety I have is handcrafted, bought in a cool place that resells, but the manufacturing process I prefer not to think about what it was like… hahah. All I know is that it’s good, it’s less salty. It was also to taste, I believe I used 10-15g.
The cut of chicken that I like most is the drumstick. In my modest and humble opinion, one per person is enough, it has a good amount of meat, it has bones and is relatively cheap compared to the other parts.
Roasted Thigh with Spices
Makes: 3 units
- 3 units drumsticks (thawed)
- 300 mL unflavored yogurt
- 2-4 g Sriracha pepper sauce (pepper sauce)
- 1/4 teaspoon ground black pepper (August)
- 1/4 teaspoon yellow mustard seed (August)
- 1/4 teaspoon cumin seed (August)
- 1/4 teaspoon kummel seed (August)
- 1/4 teaspoon coriander seed (August)
- 1/4 teaspoon dill seed (August)
- refined salt (August)
- ground black pepper (August)
- Miso (fermented soybean paste)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a frying pan, add all the desired spices (the list is a suggestion), cook over medium heat until the aromas begin to release. Transfer to a mortar and grind very well. Reserve.
- In a bowl, place the Sriracha sauce and miso. Mix very well, the miso is relatively consistent.
- Add the yogurt and mix well. Try and adjust the salt and pepper. Add the spice mix little by little, there should be a little left over. Try it.
- Add the thighs to the yogurt marinade. Shake well. Transfer to a plastic bag and leave to marinate for at least 8 hours. (I left it overnight)
- Preheat the oven to 200-220ºC.
- Line a baking tray with aluminum foil and place a rack on which the thighs can fit.
- Remove the thighs from the marinade, shaking off any excess. Place on the wire rack with the skin facing up. Sprinkle a little of the spice mix and a little fleur de sel, if you have it.
- Bake for 20 minutes at 200-220ºC. Then reduce to 180ºC and finish cooking for 30-40 minutes, this may vary according to the size of the drumstick.
- Serve immediately. Suggestion to accompany it with Coconut Rice.
