Stuffed Chicken Legs Recipe
Ingredients
| Chicken legs | 12 | |
| Oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Clove garlic | ||
| black pepper | 1 | |
| Salt | To Taste | |
| 1 cup cooked spinach or taro leaves | ||
| Nutmeg | 1/4 Teaspoon | |
| 2 teaspoons butter or coconut cream | ||
Directions
Insert the tip of a sharp knife in the top of the legs.
Separate the flesh from the bone by making a "pocket".
Marinate the legs using a well mixed combination of the oil, lemon juice, crushed garlic, salt and black pepper.
Leave for about 4 hours.
Mash cooked spinach till smooth and stir in nutmeg and butter or coconut cream.
Season with salt.
Put about 1 tablespoon of spinach mixture inside the pocket of each leg.
Place legs in baking dish, brush with oil, bake at 190°C (375° F) for 15-20 minutes or until brown.
Serve with fresh tomato sauce, rice and salad.
Separate the flesh from the bone by making a "pocket".
Marinate the legs using a well mixed combination of the oil, lemon juice, crushed garlic, salt and black pepper.
Leave for about 4 hours.
Mash cooked spinach till smooth and stir in nutmeg and butter or coconut cream.
Season with salt.
Put about 1 tablespoon of spinach mixture inside the pocket of each leg.
Place legs in baking dish, brush with oil, bake at 190°C (375° F) for 15-20 minutes or until brown.
Serve with fresh tomato sauce, rice and salad.
Chef
