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
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim
75F.
2. Place the chicken legs in a large mixing bowl
gs and add chicken.
Chill and marinade for at least 4
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
Wash the chicken legs and remove the skin.
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.
lour,salt,pepper,seasoning salt,chicken bouillon,and beau monde seasoning
Rinse chicken under cold water and pat
o coat well.
Season chicken legs in a large bowl, with
Sprinkle the chicken legs with salt and pepper. Heat