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Pilaf-Stuffed Chicken Legs Recipe
|Onion||1 Medium, chopped|
|Long grain rice||1 Cup (16 tbs)|
|Curry powder||1 Teaspoon|
|Currants||1⁄4 Cup (4 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Whole chicken legs||8 (Leg And Thigh Together)|
Serving size: Complete recipe
Calories 2546 Calories from Fat 1221
% Daily Value*
Total Fat 141 g216.4%
Saturated Fat 46.4 g231.9%
Trans Fat 0 g
Cholesterol 635.9 mg
Sodium 4419.5 mg184.1%
Total Carbohydrates 175 g58.5%
Dietary Fiber 6.4 g25.5%
Sugars 13.6 g
Protein 140 g280.6%
Vitamin A 31.5% Vitamin C 70.9%
Calcium 10.4% Iron 62.8%
*Based on a 2000 Calorie diet
Blend in curry powder and add currants.
Stir in chicken broth, cover, and cook about 20 minutes, or until rice is tender.
To stuff chicken legs, carefully lift up skin of thigh; spoon about 2/3 cup rice under skin of each leg, keeping skin and membrane intact as much as possible.
Use your fingers to push rice down leg.
Wipe away excess rice and pull skin over opening.
Arrange in greased baking pan. (Cover and refrigerate until baking if you wish.) Bake the chicken legs, uncovered, in a 325° oven for about 50 minutes, or until chicken is just tender.