Peach & Plum Braised Chicken
Peach & Plum Braised Chicken Legs
Lior Lev Sercarz
4 chicken legs, thighs and drumsticks separated
1 large peach, cut into wedges
2-3 plums, cut into wedges
1 onion, peeled and sliced
3 garlic cloves, peeled
1/2 bottle red wine
Sheba N40 spice
Preheat your oven to 375 degrees.
Place the onion in the bottom of a roasting pan or baking dish. Add the chicken legs, peach, plums, and garlic and drizzle some of the silan on top. Season with salt, sheba spice, urfa chili and drizzle some olive oil over. Mix everything and once well coated arrange the pieces of chicken skin side up and place the fruit pieces in between.
Add the red wine to the pan, then place in the oven and cook for about 20 minutes. Baste the chicken legs with the cooking liquid and cook for 15 minutes more. Baste again and cook for another 10 minutes or until chicken is fully cooked and has a nice brown color.
Remove from the oven and serve.
Variations & Ideas
• Use white wine and add some diced tomatoes.
• Replace the onion with sliced fennel or leeks.
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