Step 1

Prepare the marinade. Peel the persimmons from their skins and place in a blender bowl. Chop and add the garlic, onion, pour in the soy sauce and beat everything in the blender until smooth. Season with salt, pepper and stir.

Step 2

Pull the skin off the chicken legs down to the joints, put them in a bowl and pour two thirds of the marinade over them. Cover the bowl with clingfilm and place in the refrigerator for 2 hours.

Step 3

Afterwards, pull the skin back on so that as much of the marinade as possible remains underneath.

Step 4

Grease the legs with vegetable oil, salt, pepper and bake in the oven at 170 degrees for 40-50 minutes.

Step 5

Prepare the sauce. Pour the remaining marinade into a saucepan and boil for about 5 minutes over medium heat. Then add the honey, salt, pepper, curry and stir.

Step 6

Serve the baked legs with the sauce and persimmon slices