Curry Thigh with Cornmeal Crust
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Season the thighs with vinegar, curry powder, salt and pepper and rest for 20 minutes.
Mix the cornmeal, seasonings, salt and pepper to taste and the olive oil. Arrange the thighs in a shape and arrange the flour on top, forming a crust.
Bake in a preheated oven at 250 degrees for about 50 minutes or until golden.
Serve with rice and leaf salad.
Tip: add grated cheese (fresh) and/or a spoon of water to the crust ingredients to make it easier to shape.
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