Congolese Fried Chicken with Pili-Pili
Chicken legs marinated in a paste of ginger, garlic, lemon and chilli, then fried until crisp.
- 225 min
- 620 kcal / serving
- easy
- Protein
- 50 g
- Fat
- 44 g
- Carbs
- 4 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 chicken legs (approx. 150 g each)
- 3 garlic cloves
- 1 piece ginger (approx. 3 cm)
- 1 unwaxed lemon (juice and zest)
- 1 tsp sweet paprika
- 1 red chilli
- 2 tbsp oil
- 1 onion
- Salt
- Pepper
Method
- Finely grate garlic, ginger and chilli and mix with lemon juice, zest, paprika, 1 tbsp oil, salt and pepper into a paste.
- Rub the chicken legs all over with it and marinate in the fridge for at least 3 hours, preferably overnight.
- Cut the onion into rings.
- Heat the remaining oil and fry the legs skin side down for 6 minutes, turn and fry for 4 more minutes.
- Add the onion rings, reduce the heat and cook covered for 20 minutes until the juices run clear.
- Remove the lid and brown for 5 minutes. Serve with rice and fried plantains.
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