Stuffed Chicken Legs
|Oil||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Freshly ground black pepper||To Taste|
|Blanched spinach leaves/Cooked taro leaves||1 Cup (16 tbs) (Cooked Leaves)|
|Butter/Coconut cream||2 Teaspoon|
Insert the tip of a sharp knife in the top of the legs.
Separate the flesh from the bone by making a "pocket".
Marinate the legs using a well mixed combination of the oil, lemon juice, crushed garlic, salt and black pepper.
Leave for about 4 hours.
Mash cooked spinach till smooth and stir in nutmeg and butter or coconut cream.
Season with salt.
Put about 1 tablespoon of spinach mixture inside the pocket of each leg.
Place legs in baking dish, brush with oil, bake at 190°C (375° F) for 15-20 minutes or until brown.
Serve with fresh tomato sauce, rice and salad.