Pilaf-Stuffed Chicken Legs
|Onion||1 Medium, chopped|
|Long grain rice||1 Cup (16 tbs)|
|Curry powder||1 Teaspoon|
|Currants||1⁄4 Cup (4 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Whole chicken legs||8 (Leg And Thigh Together)|
Saute onion and rice in butter or margarine until onion is just tender.
Blend in curry powder and add currants.
Stir in chicken broth, cover, and cook about 20 minutes, or until rice is tender.
To stuff chicken legs, carefully lift up skin of thigh; spoon about 2/3 cup rice under skin of each leg, keeping skin and membrane intact as much as possible.
Use your fingers to push rice down leg.
Wipe away excess rice and pull skin over opening.
Arrange in greased baking pan. (Cover and refrigerate until baking if you wish.) Bake the chicken legs, uncovered, in a 325° oven for about 50 minutes, or until chicken is just tender.