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Israeli recipes: Chicken in orange-beer marinadeCooking with Ambassadors
6 May 2013 By Beata Balogová, James Thomson and Jana Liptáková Cooking
Ingredients (for six servings): 6 chicken legs.
Marinade: juice from three oranges and two lemons; two small light beers (0.33 litre); 1 tea-spoon of salt; 1 table-spoon of ground pepper (not very hot); 1 table-spoon of oregano; 1 pepper; 2 oranges, sliced into small pieces.
Preparation: Place chicken legs into a bowl. Prepare the marinade by mixing all the ingredients. Pour it over the chicken legs and refrigerate for several hours. Before baking, pour out 2/3 of the marinade and put sliced oranges on the top. Gradually bake the chicken legs while continuously pouring in the rest of the marinade. Bake the chicken until it is golden-brown and the marinade has thickened. Serve with boiled white rice.
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