o coat well.
Season chicken legs in a large bowl, with
o 360^F.
Rinse chicken legs, dry, and remove skin.
ook over a medium heat for about 10 mins. Next, add
our taste.
Wash your chicken legs and pat them dry.
baking sheet. Rinse the chicken legs and pat dry.
Melt
he chicken and toss until well coated. Allow to marinate for 15
Wash the chicken legs and remove the skin. The
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim
75F.
2. Place the chicken legs in a large mixing bowl
br>Cut small slits in chicken legs.
Break apart rosemary sprigs
Place chicken legs and thighs in a gallon-
gs and add chicken.
Chill and marinade for at least 4
Wash and dry chicken legs. Place chicken legs in a non-metallic dish
Place chicken legs and thighs in a shallow roasting pan or glass baking dish.
Do not grease pan or baking dish beforehand. Sprinkle salt, pepper and paprika over the chicken in liberal doses.
Bake in 325\u00b0 oven for 1 1/2 hours until skin is crisp.
Do not turn chicken while cooking.
Serve on bed of watercress or as is.
ixture over medium heat, stirring, for 1 minute. Stir in cocoa
Place the chicken legs in a large resealable plastic
Peel and chop the onions and garlic. Wash and dry the chicken legs. Add salt and pepper to taste. Brown chicken in hot oil on both sides. Set aside. Saute briefly the onions and garlic in some oil. Add curry powder, soy sauce and brown sugar; saute, stirring for 1 minute. Add the broth and chicken legs and cook covered for 20 minutes. Stir in coconut cream. Garnish with parsley. Serves 6.
o 300 degrees.
Dredge chicken legs in the flour.
In
ven to 350F
Put chicken legs, skin side up, on a
at dry prick the chicken with a fork.
Carinate