Baked Chicken Whole Legs with Potatoes
Succulent chicken legs now taste even tastier with baked potatoes. Try this at home, add a little bit of AJI-SHIO® Flavoured Pepper, TUMIX® Chicken Stock Seasoning, and AJI-SHIO® Flavoured Black Pepper, your home-cooked chicken legs will be totally mouth-watering.
| 550 – 580 g | Chicken whole legs or 2 pieces |
| 20 g | Slivered almonds |
| 25 ml | Olive oil |
| 30 g | Plain flour |
| 1 | Onion, diced |
| 1 clove | Garlic, chopped |
| ½ tsp | Dried thyme |
| 1 tbsp | Meat curry powder |
| 30 g | Red capsicum, finely diced |
| 2 | Potato, cubed |
| Adequate | Water |
Marinade A:
| ½ tsp | Salt |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 1 tbsp | TUMIX® Chicken Stock Seasoning |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
- Roast slivered almonds in a preheated oven at 180° C for 5 – 6 minutes or until golden brown.
- Make 2 – 3 diagonal cuts on chicken meat then marinate with combined ingredients (A) for at least 20 minutes.
- Dredge chicken in the flour then shake off any excess.
- Fry chicken one at a time in a heated saucepan with olive oil for 3 – 4 minutes per side or until slightly golden. Transfer chicken to a roasting pan lined with aluminum foil.
- With the remaining hot oil in the saucepan add in onion and garlic. Fry and sauté for 2 – 3 minutes or until onion has softened.
- Add capsicum and potatoes. Stir in curry powder and thyme. Add remaining marinade (A) and put in some water. Fry for a while.
- Pour sauce over the chicken together with the potatoes. Cover with foil and bake at 180° C for 25 – 30 minutes or until chicken is cooked through.
- Serve chicken with slivered almonds as a garnishing.
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
