Method

Introductory photographs from the original

0 steps completed out of 17

1.Step 1 of 17
I put the oil and peppercorns in a bowl.
2.Step 2 of 17
I add garlic in pieces; chop it for a stronger flavour.
3.Step 3 of 17
The honey: do not worry, it will not be too sweet.
4.Step 4 of 17
The sesame seeds.
5.Step 5 of 17
The Marsala.
6.Step 6 of 17
Finally, the soy sauce.
7.Step 7 of 17
I whisk to emulsify.
8.Step 8 of 17
I remove the skin from the chicken legs.
9.Step 9 of 17
I make deep cuts in the flesh with a pointed knife.
10.Step 10 of 17
I put one large food bag inside another and place the two legs inside.
11.Step 11 of 17
I pour over the marinade.
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I seal the bag well.
13.Step 13 of 17
I massage it to coat the flesh thoroughly and put it in a bowl for at least two hours. For the best marinade, refrigerate overnight; I prepared mine in the evening and cooked the next day.
14.Step 14 of 17
The next day, or a few hours later, I put the legs and marinade in an ovenproof dish and bake at 180°C for about 40 minutes, turning often and basting with the cooking juices.
15.Step 15 of 17
Take care towards the end, as the sauce caramelises. I covered it with foil 10 minutes before the end. Serve with fresh salad and bean sprouts, or rice noodles as I did.
16.Step 16 of 17
Boil the noodles following the packet instructions, drain and serve with the chicken cooking juices, also spooned over the legs. I finish with a drizzle of oil.
17.Step 17 of 17
Now enjoy its distinctive flavour.

Soy-marinated chicken legs with rice noodles