- Carnation - 2 Pieces (inflorescence)
- Leg - 3 pieces
- Cinnamon - - To taste
- Khmeli-Suneli - 1 teaspoon
- Pepper fragrant - 4-6 pieces
- Garlic - 4 Teeth
- Water - 200 Milliliters
- Salt - - To taste
- Plum - 6 pieces
1. For the beginning we process chicken legs: we remove the remains of feathers: then on open fire they are smeared and thoroughly washed. Processed thighs put in a bowl, add the marinade, pre-squeezed garlic, as well, add spices and a little salt. 2. In the preparation of the marinade, we use fresh plums: we take a fork and puncture it with plums in different places, then throw them into the boiling water and cook for ten minutes on a small fire. In the water to the plums we add cloves, cinnamon, scented pepper and vinegar. Then cover the pan and cover it in a warm place. Let the marinade cool down completely. When the marinade has completely cooled down, we filter it, pour it into a jar and store it in a refrigerator. 3. On the prepared baking sheet, which is lightly oiled, we spread chicken thighs. The marinade, where the leg was lying, is filtered. 4. In a preheated oven for about forty minutes, we send a baking tray with ham. The fire should be moderate. Approximately every seven to ten minutes the whole leg is slightly poured with marinade. After they are pulled out and put into plates. Fresh vegetables or salad to the thighs will do very well.
Servings: 3