Chicken cutlets with ginger and chili - Oriental style roast

Chicken cutlets do not have to be boring and banal. Here, as in the film “Girls” about potatoes - there are many ways to prepare a familiar product in an exotic way, for example, wrap minced meat with oriental spices in the skin from the legs. It gives a lot of advantages in comparison with ordinary meatballs that you fry in a pan. Firstly, the skin will keep its shape and will not allow the stuffing to fall apart, so you can do without eggs and a long loaf. Secondly, the cutlet looks attractive and even a bit festive. Thirdly, if you add exotic seasoning to the mince - fresh ginger, spicy chili, curry, you get oriental-style roast, burning and fragrant. Of course, it will take a little more time to prepare these cutlets than a simple recipe, but you can make your loved ones happy with something new, tasty, and also very inexpensive.

Cooking time: 1 hour
Servings: 6

Ingredients for cooking chicken cutlets with ginger and chili

700 g chicken (thighs or legs);
5 cm of fresh ginger root;
2 pods of chili;
100 g leek;
3 cloves of garlic;
500 g of potatoes;
2 large onions;
ground paprika, curry, olive oil.

The method of cooking chicken cutlets with ginger and chili

For this dish chicken ham is best suited, so a piece of skin, which we wrapped burgers, turns out more. You can cook the hamburgers from the hips, but then you have to tie them up with a culinary thread from two sides.

We cut the chicken legs - gently remove the skin, trying not to damage its integrity, the skin from the legs is removed as a stocking. We separate the meat from the bones, for small meatballs enough meat from the thighs, the legs can be left and cooked from them something in Indian style.

Chop chicken meat very finely so that the cutlets turn out to be juicy, you do not need to use a meat grinder. In a mortar, rub garlic, salt and chili pepper, add to the stuffing, send the leek sliced into thin rings. Ginger root peel, rub in the meat on a small grater.

Chicken skin is seasoned with ground paprika, salt and curry mixture for meat, carefully rub it with these fragrant spices.

We tie chicken skin with linen rope or culinary thread, fill it with a small portion of minced meat, filling the leg in about half. Wrap a loose piece of skin around the patty, turn the edges inward.

Cut two large onions with thick rings, put them on the bottom of the refractory mold, this method will allow you to get a non-stick roast. Onion put chicken cutlets and potato wedges. I advise you to always boil potatoes in a uniform until half cooked before baking. The point is that the potatoes will absorb less fat, and the crust will turn out golden and crispy. Drizzle the hot oil with olive oil, salt the potatoes.