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.
Beata Balogová joined The Slovak Spectator in 2003 and became the first Slovak editor-in-chief of Slovakia’s English-language weekly. In January 2015 she left the Spectator to lead editorial team of the SME daily paper.
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James Thomson is a British editor and travel writer who has been based in Slovakia for more than 10 years. He started working with The Slovak Spectator in 2008, when he wrote the 14th edition of the Spectacular Slovakia travel guide. He has also lived and worked in Austria, Australia, Britain and New Zealand. He teaches undergraduate courses on news and information, 20th-century European history and modern China.
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Jana Liptáková has been with The Slovak Spectator since 2004, first as a culture writer and photographer. Before joining the Spectator, Jana Liptáková worked with the TASR newswire and later Slovakia’s first private newswire, SITA.
"Do ľava," (to the left) I yelled, "Nie, do prava" (no, to the right), I gasped. "Dolšie," I screamed. "Nie, nie, horšie..." My Slovak girlfriend collapsed in laughter. Was it something I said?