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Stuffed Chicken Legs

21st.Century.Chef's picture
Ingredients
  Chicken legs 12
  Oil 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Garlic 3 Clove (15 gm)
  Freshly ground black pepper To Taste
  Salt To Taste
  Blanched spinach leaves/Cooked taro leaves 1 Cup (16 tbs) (Cooked Leaves)
  Nutmeg 1⁄4 Teaspoon
  Butter/Coconut cream 2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Chicken
Cook Time: 
20 Minutes

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