Baked Chicken Legs With Fruit Recipe
The flavor of this Baked Chicken Legs With Fruit recipe has played on my senses so much that I hardly ever go for any other Baked Chicken Legs With Fruit recipe. Baked Chicken Legs With Fruit gets its taste from Chicken. This Japanese recipe of Baked Chicken Legs With Fruit is relished the world over. I never fail to eat Appetizer while dining out and this is the most common dish that I order. Stop thinking! Try this Baked Chicken Legs With Fruit recipe immediately.
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.
