Thermomix recipe

Dark-Fried Chicken Legs with Caramel-Clementine Dressing from the Thermomix

Name: Dark-Fried Chicken Legs with Caramel-Clementine Dressing
Total time: 125 min
Yield: 4
Ingredients: 6 large chicken legs (approx. 1 kg, with skin, deboned, approx. 850 g); 1 1/2 tsp ground turmeric; 1 tsp chilli flakes; 3 tbsp fish sauce; 2 tbsp olive oil; 12 spring onions (approx. 180 g), washed and dried; 1 tsp salt; 85 g sugar; 30 g ginger, peeled; 2 red chillies (approx. 20 g), deseeded; 3 tbsp rice vinegar; 3-4 limes (3 tbsp juice squeezed, remaining fruit halved); 2-3 clementines (approx. 200 g), peeled (approx. 140 g); 5 g coriander (cilantro), roughly chopped

Dark, crispy fried chicken legs meet a sweet-and-sour caramel-clementine dressing made in the Thermomix: caramelise sugar, deglaze with ginger, chilli, lime and fish sauce, and finish with fresh clementines.

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Dark-Fried Chicken Legs with Caramel-Clementine Dressing

Servings: 4
Total time: 125min
Steps: 8
Device: Thermomix

Ingredients

6 large chicken legs (approx. 1 kg, with skin, deboned, approx. 850 g)
1 1/2 tsp ground turmeric
1 tsp chilli flakes
3 tbsp fish sauce
2 tbsp olive oil
12 spring onions (approx. 180 g), washed and dried
1 tsp salt
85 g sugar
30 g ginger, peeled
2 red chillies (approx. 20 g), deseeded
3 tbsp rice vinegar
3-4 limes (3 tbsp juice squeezed, remaining fruit halved)
2-3 clementines (approx. 200 g), peeled (approx. 140 g)
5 g coriander (cilantro), roughly chopped

Preparation in the Thermomix

1
Place 850 g chicken legs, 1 1/2 tsp turmeric, 1 tsp chilli flakes, 1 tbsp fish sauce, 2 tbsp olive oil and 1 tsp salt in a large bowl, mix thoroughly and leave to marinate, covered, for 1 hour at room temperature (or store overnight in the fridge, then take out 45 minutes before cooking).
2
Heat a heavy cast-iron pan over medium to high heat. Place half of the marinated chicken legs skin-side down in the pan, weigh down with a heavy pot and fry for 6-8 minutes, until the skin is very dark and browned. Turn, finish frying briefly, remove and set aside. Repeat with the second batch (this often browns faster, check after 5 minutes). Leave the legs to cool for 5-10 minutes.
3
Pour off the frying fat in the pan to leave about 1 1/2 tbsp. Reheat the pan over medium to high heat. Toss 180 g spring onions in the hot fat with kitchen tongs. Add the chicken legs skin-side up together with any released juices and 90 g water and distribute among the spring onions. Fry everything for approx. 8 minutes, until the meat is cooked through. Transfer the meat to a board, leave to rest for 5 minutes and cut into 2 cm wide strips.
4
Place 30 g ginger and 20 g chillies in the mixing bowl and chop 5 sec/speed 5. Scrape down with the spatula.
5
Transfer the chopped ginger and chillies. Rinse the mixing bowl and dry well. Place 85 g sugar in the mixing bowl and caramelise without the measuring cup 4 min/120°C/speed 1.
6
Add the set-aside ginger-chilli mixture, 3 tbsp rice vinegar, 3 tbsp lime juice and 2 tbsp fish sauce to the caramel in the mixing bowl and mix 30 sec/speed 2. Transfer the dressing into a bowl and leave to cool for approx. 10 minutes.
7
Cut 140 g clementines crosswise into 1 cm thick slices, carefully halve them and stir into the cooled dressing.
8
Arrange the spring onions on a large platter, distribute the chicken strips with their juices on top. Drizzle with the clementine dressing, sprinkle with 5 g coriander and serve garnished with the remaining lime halves.