In its natural form, I nestled them in lemon-maple yogurt over thick cut brioche french toast. Even roasted them in butter and brown sugar for a tasty, rich vinaigrette. Couldn’t get enough of these #capegooseberries, so of course I also delighted myself in a glaze for chicken legs.
Cape Gooseberry Glazed Chicken Leg
- 1 carton of cape gooseberry, husks removed
- 1/2 tablespoon brown sugar
- 3 tablespoons of butter, cut into squares
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 2 chicken legs
- salt & pepper, to taste
Wrap cape gooseberries, brown sugar, and butter in aluminum foil and roast in a preheated oven at 400 degrees for 10 – 15 minutes. Berries should be wilted and sizzling. Set aside to cool. Transfer berries and lemon juice to a food processor and while it’s on, slowly drizzle in olive oil to desired texture (approximately 2 tablespoons, give or take). Strain through a sieve to remove seeds. Taste and adjust seasoning with salt and pepper or more lemon juice and olive oil.
Now that you have your cape gooseberry vinaigrette, you can set aside half for a different use. I used it to dress a simple salad. The other half you can use for chicken legs. Preheat oven to 250 degrees. Season chicken legs lightly with salt and pepper. On a baking sheet, wrap chicken legs and cape gooseberry vinaigrette in aluminum foil and let roast for 1 1/2 hours. After that time passes, open up the aluminum foil, turn up the heat to 375 degrees and let cook for 30 – 45 minutes until golden crisp. Baste in between with the juices that settle to the bottom. The chicken leg should be crispy outside, tender inside. Enjoy!
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