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Baked Chicken Whole Legs with Potatoes

Ingredients:
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
Method
  1. Roast slivered almonds in a preheated oven at 180° C for 5 – 6 minutes or until golden brown.
  2. Make 2 – 3 diagonal cuts on chicken meat then marinate with combined ingredients (A) for at least 20 minutes.
  3. Dredge chicken in the flour then shake off any excess.
  4. 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.
  5. 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.
  6. Add capsicum and potatoes. Stir in curry powder and thyme. Add remaining marinade (A) and put in some water. Fry for a while.
  7. 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.
  8. Serve chicken with slivered almonds as a garnishing.

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