Stuffed Chicken Legs Recipe


Cooking Time20 MinDifficulty LevelMedium
Health IndexHealthyCuisine
SpecialityMain Ingredient


 Chicken legs12
 Oil1⁄4 Cup (4 tbs)
 Lemon juice3 Tablespoon
 Garlic3 Clove (15 gm)
 Freshly ground black pepper To Taste
 Salt To Taste
 Blanched spinach leaves/Cooked taro leaves1 Cup (16 tbs) (Cooked Leaves)
 Nutmeg1⁄4 Teaspoon
 Butter/Coconut cream2 Teaspoon


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.