Although this sounds a little bizarre, it comes from a very old English recipe. I cooked this dish in the early '80s, and it is delicious, I promise. The acid from the strawberries breaks down the structure of the meat very well indeed, similar to the reaction of marinating meat in yoghurt Indian style. It also utilises the very soft strawberries leftover in the bottom of the punnet.
- 4 chicken legs, skin on
- 250 g ripe, tasty English strawberries
- juice 2 large lemons
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp white wine vinegar
- 75 ml olive oil
- 1 tbsp strawberry jam or other
- salt and freshly ground black pepper
- 2 tsp Dijon mustard
- 1 tbsp cornflour or arrowroot
- 2 tbsp cold water
- Wash the strawberries well, then place 200g in the liquidiser.
- Add the lemon juice, onion, garlic, olive oil, vinegar, mustard, jam, salt and pepper, and whizz until smooth.
- Strain well to remove the seeds, then adjust the seasoning if needed.
- Remove the knuckle from the chicken legs, then pierce well with a sharp knife.
- Place the prepared chicken into a non-metallic container and pour over half the strawberry marinade.
- The rest of the marinade, place into a saucepan, cook for 10 minutes, then thicken with a little cornflour, cool.
- Cover and leave for 20 minutes or at most overnight.
- Preheat the oven to 200C, gas 6.
- Warm a large frying pan and add a couple of tbsp olive oil.
- Remove the legs from the marinade, and pat dry, then season well with salt and pepper.
- Heat skin side down and pop into the oven for 15-20 minutes.
- Turn over and cook for a further 15-20 minutes, or until cooked through. Remove from the oven and cover with foil, then leave for 15 minutes to relax.
- Add the chopped strawberries to the cooled relish.
- Serve with the relish and salad.
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