ROASTED BEAN PASTE CHICKEN THIGHS

I have been rather lazy for the past months, just preparing simple dishes for the family.  The simpler, the better and luckily there were no complaints from the house master.  They finished up all the dishes laid on the dinner table.  

Today, I was in the mood to make something better.  While browsing through this month's selected cookbook Yum Yum Magazine No. 82, I found this recipe.  Looks easy and good to try.  It has been also awhile I didn't make any meat dishes by roasting. 

This roasted chicken whole legs are yummy, yummy.  It's tasty, not too savoury but aromatic.  The peanut butter and preserved soy bean paste do blend well.  Tastes rather unique.  I believe this marinade would be lovely for other types of meat. 

Recipe adapted from Yum Yum Magazine No. 82 with modifications

Ingredients

3 chicken whole legs with skin but fats removed

Marinade [blend together into a paste]

5 shallots

1 red chilli

2 small chilli

2 cloves garlic

2  tbsp preserved soy bean paste [taucheong]

2 tbsp peanut butter

1/2 tbsp sugar

1/4 tsp salt

1 tsp pepper

1 tsp dark soy sauce

1. Marinate chicken thighs with marinade for at least an hour or overnight.
2. Preheat oven to 250 degrees C.
3. Place marinated chicken whole legs on a baking tray, then bake in preheated oven for 25 minutes or well cooked.
4. Remove and serve immediately.
   
   
   
   

I am sharing this post with Cookbook Countdown Event #18 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively