I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, November 10, 2022

Island Chicken Legs

Subtly spiced chicken legs with hints of pineapple. 

3 chicken legs
salt and pepper to taste
1 tsp chicken bouillon powder
2 tsps minced ginger
1 tsp minced garlic
1 tsp dry thyme
1/2 tsp smoked paprika
1/4 tsp turmeric

2 tbsps vegetable oil
1 cup diced onion
1 tsp dry thyme
1 tbsp sweet chili sauce
1 1/2 tsps smoked paprika
1 tbsp brown sugar
1 tsp worcestershire sauce
2 tbsps ketchup
1 cup sliced bell pepper
1 cup fresh pineapple chunks
salt and pepper to taste
1 tsp minced garlic
1 1/3 cups chicken broth

Pat the chicken legs dry with a paper towel. Combine the salt, pepper, chicken bouillon powder, 2 tsps minced ginger, 1 tsp minced garlic, 1 tsp dry thyme, 1/2 tsp smoked paprika and 1/4 tsp turmeric and rub on the chicken. Coat as best you can then refrigerate at least 1 hour or overnight.

To cook, remove the remaining rub pieces from the chicken and reserve for later. Heat the vegetable oil in a large skillet and brown the chicken, then remove to a plate. Add the onion, thyme, sweet chili sauce, paprika, brown sugar, worcestershire sauce, ketchup, bell pepper, pineapple, salt and pepper and cook 2 minutes to soften the onion. Add the garlic, reserved rub and broth. Bring to a boil and return the chicken legs to the pan. Reduce heat and simmer, covered for 25 minutes or until the internal temperature of the chicken is 165°F. 

Goes well with rice and black beans!
Adapted from: africanbites.com

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