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1 kg chicken legs
1 cup of tamarind pulp
1 tablespoon of black pepper
3 pods of crushed garlic
salt to taste
1 tablespoon of tomato ketchup (optional)
1 teaspoon of vinegar
Mix well the tamarind pulp, pepper powder, crushed garlic, salt and tomato ketchup and vinegar.
Clean and remove the skin of the chicken legs.
Pour the tamarind pulp over the chicken legs and mix well and keep covered for a couple of hours.
Place them in a grill and grill until well done.
You can poke with a sharp knife and make sure that no juices come out from the chicken.
Serve with a vegetable salad.
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