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The washed and cleaned thighs are cut in half and put in a bowl over which we pour the marinade made from the glass of wine and all the ground spices and 2 tablespoons of soy sauce. Cut a few cloves of garlic in the marinade. Cover the meat and leave it in marinate, refrigerate for at least 2 hours.
Peel the new potatoes and cut them into four. In a tray lined with baking paper put the potatoes with a little chopped parsley and a little oil, then the pieces of pulp and add the remaining marinade. Sprinkle a little chilli on the thighs and put everything in the oven.
Meanwhile, wash the zucchini and eggplant, wipe them and cut them. Heat the grill to grill the vegetables.
Make the garlic sauce and put a few tablespoons of the sauce over the sliced pumpkin and eggplant. When the legs are ready, serve them with potatoes and grilled vegetables.