What makes Turkish food spicy? Most tender chicken legs?
We have a local middle eastern restaurant that makes the best chicken legs. They are spicy and tender and fall off the bone when you eat them. They're very wet too. They are absolutely delicious, but they charge $2 per leg if they cater for you. And I'd love to just make something like them for dinner.
I am trying to get something close. Any ideas on the spice mixture he might use? The chef is from Turkey and they are very spicy. All he will say is he marinates them at least 24 hours and uses his special spice mixture:)
I marinated mine in a yogurt mixture for 24 hours and they do seem to have the crustiness he has, but I used more Indian spices and they weren't nearly as good. I also roasted mine on 475 for an hour. Do you think longer at a lower temperature would be more tender?
Any ideas would be most appreciated!