Smothered Turkey Legs with Persimmon Salad

By Marcus Samuelsson | January 28, 2011

Photo: Paul Brissman

In my take on a Low-Country smothered chicken dish, I introduce an Asian-twist with chiles, peanuts, and kalamansi, an exotic citrus fruit. While I use some ingredients that can be hard to find, you can substitute more familiar options, like soy sauce for the thick Indonesian sauce ketjap manis. Served with a tart persimmon salad, these turkey legs make for a festive end-of-week celebration.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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