BAKED CHICKEN LEGS WITH CHICKPEAS, OLIVES, AND GREENS
This one-pan Mediterranean-inspired meal is quite the package, thanks to an easy oven-baked method and a lively spice rub of Aleppo pepper, thyme, coriander, and orange zest. Once drizzled generously with olive oil, the chicken legs, orange slices, and chickpeas roast together, getting crispy on the outside and meltingly tender throughout.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h40m
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.
- Preheat oven to 350°F. Season chicken generously with salt; let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.
- Rub spice mixture all over chicken; let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture; toss with remaining 7 tablespoons oil. Season with salt.
- Place chicken in pan, skin-sides up; drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.
CARAMELIZED BAKED CHICKEN LEGS/WINGS
Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMELIZED TO AVOID DISAPPOINTMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)
Provided by djmastermum
Categories Lunch/Snacks
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
- Pour over the chicken.
- Bake in preheated oven for one hour, or until sauce is caramelized.
- Could also use wings or pork ribs.
CHICKEN WITH CHICKPEAS AND OLIVES
This is a one-pot dish that is perfect for reheating for shabbat lunch. The recipe comes from a cookbook published by an Israeli supermarket chain.
Provided by jay31
Categories Short Grain Rice
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat chicken pieces with salt and pepper, brown in hot oil on both sides. Remove from pan.
- Brown onions and peppers in oil. Add crushed garlic and spices.
- Add chickpeas, rice, and chicken soup. Mix well and remove from stove.
- Spread chicken and olives on top of the vegetable-rice mixture. Cover and bake in a medium oven (180°C) for an hour and a half.
Nutrition Facts : Calories 398.3, Fat 15.4, SaturatedFat 3.6, Cholesterol 45.5, Sodium 773.8, Carbohydrate 47.6, Fiber 5.2, Sugar 2.7, Protein 17.7
CHICKEN LEGS, PRESERVED LEMONS, AND GREEN OLIVES
Prepare an authentic Moroccan meal at home with this flavorful recipe from "Mourad: New Moroccan," by Mourad Lahlou.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Generously salt chicken legs on all sides. Let stand at room temperature for 1 hour.
- Heat 1 tablespoon fat in the bottom of a stainless steel tagine over medium-high heat. Add 3 of the chicken legs and cook, turning once, 3 to 4 minutes on all sides, until well browned. Remove legs from pan and repeat process with remaining 3 chicken legs. Remove from pan and set aside.
- Discard all but 2 tablespoons fat from tagine. If fat is burnt, discard and add remaining 2 tablespoons. Place tagine over medium-high heat, stirring often and adjusting heat as necessary, until rich golden brown, about 15 minutes.
- Meanwhile, remove all racks from oven except for bottom rack so that tagine will fit. Preheat oven to 350 degrees.
- Add coriander, white pepper, ginger, saffron, and turmeric to tagine; cook, stirring constantly, until spices are lightly toasted, about 1 1/2 minutes. Return chicken legs to tagine; add chicken stock and bring to a boil. Cover tagine and transfer to oven; cook until chicken is tender and beginning to pull away from ends of drumsticks, about 40 minutes.
- Remove chicken legs from tagine and set aside. Return tagine to stove and simmer over medium-high heat until liquid is thick enough to coat the back of a spoon, about 3 minutes. Season with salt. Add lemons and olive; cook until heated through. Whisk in butter and herbs.
- Arrange chicken legs on a platter and spoon sauce over them; serve immediately.
BAKED CHICKEN LEGS WITH APPLES AND ONIONS
This smells absolutely wonderful while baking! It's a simple, fall-friendly dish of chicken, apples, and onions. If you nestle the apples and onions down into the liquid they get super tender and are delicious alongside the tender roasted chicken. You could probably use just about any cut of chicken for this-I just happened to have a package of chicken legs in the refrigerator when I made this. The pan drippings can be turned into a tasty gravy, or just drizzle them as-is over the meat and some rice or mashed potatoes, if desired.
Provided by Rebekah Rose Hills
Categories Chicken Main Dishes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lay chicken in a roasting pan and season generously on both sides with salt and pepper. Pour apple cider vinegar and water into the bottom of the pan. Sprinkle chicken with rosemary and thyme. Arrange apple and onion wedges in and around the chicken. Drizzle everything with olive oil.
- Bake in the preheated oven for 1 hour.
- Increase the temperature to 395 degrees F (202 degrees C) and bake until the chicken is lightly browned, 5 to 15 more minutes. You can also brown the chicken under the broiler.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 26.7 g, Cholesterol 121 mg, Fat 26.9 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 6.5 g, Sodium 382.4 mg, Sugar 9.5 g
CRISPY BAKED CHICKEN LEGS
Crispy baked chicken legs inspired by my daughter, Ivy. This is fast and easy.
Provided by Fernandes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
- Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 303.4 calories, Carbohydrate 2.2 g, Cholesterol 142.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 42 g, SaturatedFat 3.5 g, Sodium 700.8 mg, Sugar 0.5 g
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