Baked Chicken Legs With Fruit Recipe
Ingredients
1 teaspoon paprika
1/2 teaspoon ground ginger
1 teaspoon seasoned salt
1/4 cup flour
6 chicken legs, disjointed, using thigh and leg
1/4 cup shortening
1 29-ounce can or jar fruits-for-salad
3 oranges, peeled and cut into bite-size pieces
1 tablespoon brown sugar
2 teaspoons soy sauce
1 tablespoon cornstarch
Directions
Mix together paprika, ginger, seasoned salt, and flour.
Place in small paper or double-plastic bag.
Drop chicken in bag, one piece at a time, until well-coated.
Set aside.
Heat shortening in skillet to low-medium heat.
Brown chicken on all sides.
Tear 6 pieces of heavy-duty aluminum foil large enough to hold chicken and fruit.
On each piece of foil, place 1 thigh and 1 leg.
Drain fruits, reserving liquid.
Mix the canned fruit with the orange pieces; place 1/6 of fruit on each piece of foil, along with chicken pieces.
into small saucepan place 1 cup of fruit syrup, brown sugar, soy sauce, and cornstarch.
Mix well; bring to a boil.
Simmer for 3 minutes.
Spoon sauce over chicken and fruit.
Fold foil; seal, by double-folding edges.
Place packages in pan; bake at 425°F for 1 1/2 hours or until chicken is tender.
Place in small paper or double-plastic bag.
Drop chicken in bag, one piece at a time, until well-coated.
Set aside.
Heat shortening in skillet to low-medium heat.
Brown chicken on all sides.
Tear 6 pieces of heavy-duty aluminum foil large enough to hold chicken and fruit.
On each piece of foil, place 1 thigh and 1 leg.
Drain fruits, reserving liquid.
Mix the canned fruit with the orange pieces; place 1/6 of fruit on each piece of foil, along with chicken pieces.
into small saucepan place 1 cup of fruit syrup, brown sugar, soy sauce, and cornstarch.
Mix well; bring to a boil.
Simmer for 3 minutes.
Spoon sauce over chicken and fruit.
Fold foil; seal, by double-folding edges.
Place packages in pan; bake at 425°F for 1 1/2 hours or until chicken is tender.
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