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.
Wash and clean the chicken legs with skin off.
Mix yoghurt and all ingredients in a bowl.
Marinate the chicken legs. Keep overnight in the fridge.
Take out of the fridge atleast an hour before cooking.
Preheat the oven at 350 degrees.
Place the marinated chicken legs in a oven dish lined together leaving the extra marinate.
Bake it for 1 hour. Because it tastes good if it is cooked well. Turn it over after first half-an-hour.
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
Mix soy sauce thru cayenne in a large zip top plastic bag. Marinate chicken in soy mixture up to two days in the refrigerator.
Remove from marinade, grill over medium high coals until cooked through. While chicken is cooking, boil down marinade till it has the consistency of maple syrup. Drizzle finished chicken with marinade.
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim
poon.
Add in the chicken and toss to coat.
75F.
2. Place the chicken legs in a large mixing bowl
gs and add chicken.
Chill and marinade for at least 4
Wash and dry chicken legs. Place chicken legs in a non-metallic dish
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
Preheat oven to 375 degrees F.
In a large aluminum foiled roasting pan, place 1 tbsp olive oil.
Add chicken legs side by side and drizzle the rest of the oil and the spices on top of the chicken.
Place zucchini, squash, onion, garlic, and tomato around the chicken legs (you can place the vegetables underneath and above the legs if they don't fit.
Cover all with the tomato pasta sauce evenly.
Bake for 40-50 minutes until chicken juice runs clear.