WHAT TO MAKE WITH CHICKEN LEG QUARTERS, AN EASY CHICKEN RECIPE FOR LUNCH OR DINNER.
4 CHICKEN LEG QUARTERS
MARINADE INGREDIENTS
1 TBSP OF SOY SAUCE
2 1/2 TBSP COOK OIL
2 TBSP WATER
2 TSP CORIANDER SEEDS POWDER
1/2 TSP GINGER POWDER
1/2 TSP THYME
1 TSP BLACK PEPPER
2 TSP GARLIC POWDER
1 1/2 TSP SPRING ONION
2 TSP SMOKED PAPRIKA
1/2 TSP SALT
1 TSP CHICKEN STOCK POWDER
ONION SAUCE INGREDIENTS
3/4 OF A MEDIUM ONION
1/4 TSP GINGER POWDER
1/2 TSP SMOKED PAPRIKA
1/4 TSP BLACK PEPPER
1 TBSP SOY SAUCE
110G WATER
210G WATER TO ADD TO THE OVEN TRAY
JUICE FROM THE ROASTED CHICKEN
PARSLEY
-IN A BIG DISH PUT 1 TBSP SOY SAUCE, OIL, CORIANDER SEEDS POWDER, 1/2 TSP GINGER POWDER, THYME, 1 TSP BLACK PEPPER, GARLIC POWDER, SPRING ONION, 2 TSP SMOKED PAPRIKA, SALT, CHICKEN STOCK POWDER, MIX WELL AND THEN ADD 2 TBSP OF WATER STIR THEREAFTER ADD THE CHICKEN TO THE MARINADE MASSAGE ALL THE PIECES WITH THE MARINADE, COVER WITH CLING WRAP AND KEEP ASIDE ALLOW THE CHICKEN TO MARINATE FOR 30-60 MINUTES.
-AFTER ONE HOUR ARRANGE THE CHICKEN ON AN OVEN RACK, LEAVE A BIT OF THE MARINADE IN THE DISH, POSITION THE RACK IN THE MIDDLE OF THE OVEN, AND THEN POSITION THE OVEN TRAY ON THE SECOND POSITION FROM THE BOTTOM OF THE OVEN, ADD 210G OF WATER, ROAST IN A PREHEATED OVEN FOR 45 MINUTES AT 180°C , 15 MINUTES INTO THE COOKING TIME TURN THE CHICKEN LEGS ON THE OTHER SIDE AND THEN CONTINUE COOKING FOR 20 MINUTES, TURN THEM AGAIN AND ROAST THEM FOR 10 MINUTES. IN THE MEANTIME PUT BUTTER AND OIL IN A PAN HEAT ON MEDIUM UNTIL HOT, ADD THE ONION FRY UNTIL IT SOFTENS FOR 2 MINUTES MIX 1 TBSP OF SOY SAUCE WITH 110G OF WATER AND THEN ADD TO THE ONION FOLLOWED BY A 1/4 TSP OF GINGER POWDER, 1/2 TSP SMOKED PARIKA, 1/4 TSP BLACK PEPPER, STIR AND COOK FOR 3 MINUTES, ADD THE REMAINING MARINADE TO THE SAUCE COOK FOR 3 MINUTES, REMOVE THE CHICKEN FROM THE OVEN PLACE IT IN THE ONION SAUCE, POUR A BIT OF THE SAUCE OVER THE CHICKEN AND THEN ADD THE CHICKEN JUICE FROM THE OVEN TRAY TO THE SAUCE, AFTER THAT COOK FOR 3 MINUTES, TURN OFF THE HEAT AND REMOVE FROM THE STOVE.
-SERVE WITH RICE, A SALAD AND CREAMY MUSHROOMS, ENJOY.