干辣椒烧鸡腿配土豆
多汁的鸡腿和土豆与辣椒粉、干红辣椒、大蒜和孜然混合烤制而成。一盘香辣浓郁的烤盘菜，满足一顿丰盛的晚餐。
- 烹饪时间
- 50 分钟
- 份量
- 737 kcal
- 材料
- ≈ $1.52
- 蛋白质
- 45 g
材料
- 1 Chicken thighs包装 900 克 约等于 $3.99 230 克
- 2 Potatoes≈ $2.19 每千克 230 克
- 3 Sunflower oil 12 毫升
- 4 Paprika 3 克
- 5 Chili flakes 1 克
- 6 Garlic powder 2 克
- 7 Ground coriander 2 克
- 8 Salt 2 克
- 9 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将土豆切成厚块，用纸巾将鸡腿擦干。
将橄榄油、辣椒粉、干红辣椒、大蒜粉、孜然、盐和黑胡椒混合成糊状。
将鸡腿和土豆均匀涂抹上调味糊，整齐排放在烤盘中。
以200°C烤制45–50分钟，中途翻动土豆一次。
检查熟度：鸡汁应清澈，土豆内软外酥。
小贴士
- 为什么这样做
- Pat the chicken dry before baking so the ajika mix sticks evenly and doesn't burn from moisture. If you leave it wet, the crust won't be as crisp and will taste bitter from the juice.
- 可替换食材
- Replace the dried garlic with fresh: 2 cloves, but add them to the oil 5 minutes before baking so they don't burn. You can replace the chili flakes with ½ tsp of ground chili, but the dish will be less aromatic.
- 常见错误
- The potatoes overbake if you don't turn them in time: black outside and raw inside. Check after 40 minutes.
- 保存与加热
- Keep in the fridge for 3 days. Reheat in the microwave for 2–3 minutes under a lid, adding 1 tbsp of water for juiciness. Don't freeze, the ajika loses its heat.
- 搭配建议
- Serve with soured milk or kefir to soften the heat. Works for a family dinner on cold evenings.
评论 0
登录 以便发表评论。
还没有评论。