This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.
Full Recipe
Author
Jacques Pépin | 1993-10-20
Source
