Pollo picante, yogur y berro / Spicy chicken, yoghurt and watercress

Tenía que estrenar la braiser de Le Creuset que me trajo mi novio de Chile, así que se me ocurrió marinar dos patas y muslos con una mezcla de miel y garam masala. Lo dejé un par de horas en la heladera y después lo puse al horno bajo, tapado, durante unas dos horas. Como supuse que iba a estar muy picante (en realidad, salió más dulce de lo que esperaba), hice una salsa fría de yogur natural, pepino y menta bien picados, y una pizca de sal. De ensalada, berro condimentado con vinagre de arroz.

Dos sabores fuertes (el pollo agridulce y el berro picantón) y uno súper fresco. Buena combinación.

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I had to use the Le Creuset braiser that my boyfriend had brought me from Chile for the first time, so I though of marinating two chicken leg quarters in honey and garam masala. I left them in the fridge for a couple of hours, and then put them in the low oven, with the lid on, for about two hours (the last half hour I removed the lid, so it’d brown a bit). I imagined the chicken would be too spicy (it was actually sweeter than I expected), so I prepared a sauce of plain yoghurt, chopped cucumber, finely julienned mint, and a pinch of salt. I made a watercress salad dressed with rice vinegar.

Two strong flavours (the bittersweet chicken and the peppery watercress) and a super fresh one. Now that’s a good combination.

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