Stir with a wooden spoon and season with some salt, pepper and nutmeg. In a saucepan, put the olive oil, chopped onion, chopped garlics and saute over low heat until the onion starts to turn slightly golden brown
Season the chickenwith a little salt, Worcestershire sauce, red pepper sauce, unpeeled crushed garlics, nutmeg, lemon juice, bay leaf, pepper and white wine
Put the chicken in a baking pan, season with salt and drizzle with the sauce. Pour the olive oil, oregano, thyme, red pepper sauce, pepper, bay leaf, mustard and lemon juice in a bowl and mix with a fork
Place the chicken pieces on a baking pan and drizzle with the sauce. In a bowl, mix with a spoon the olive oil, white wine, chopped garlics, pepper, bay leaf, honey, paprika, Worcestershire sauce and the salt
Put the chicken on a baking dish and season with a little salt, lemon slices, pepper, oregano, nutmeg, thyme, olive oil, peeled garlics, bay leaf and lemon juice
Place the chicken on a baking dish and season with salt, saffron, nutmeg, peeled crushed garlic, brown sugar, half lemon juice, half orange juice and olive oil
Turn off the heat, sprinkle with oregano and serve the meat with fries or white rice. Add the red wine, white wine, rosemary, pepper, nutmeg and the thyme
Place the chicken legs on a baking dish, season with salt and drizzle with the previous mixture. In a bowl, combine the olive oil, mustard, pepper, lemon juice and the nutmeg
Put the remaining olive oil together with the unpeeled crushed garlics, the red pepper sauce and the chopped coriander in a skillet and cook over low heat for about four to five minutes, stirring occasionally
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