Best Roasted Chicken Legs With Plum Chili Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA



Roasted Chicken Legs with Plum Chili Salsa image

Categories     Chicken     Fruit     Garlic     Herb     Pepper     Poultry     Roast     Plum     Mint     Summer     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 17

For the marinade
4 large ripe purple or red plums (about 1 pound), chopped
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 tablespoon Oriental sesame oil
1/4 cup soy sauce
1/2 cup fresh orange juice
1/4 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon minced seeded fresh jalapeño pepper (wear rubber gloves)
1 tablespoon minced peeled fresh gingerroot
1/2 teaspoon dry mustard
8 whole chicken legs (about 4 1/2 pounds)
Plum Chili Salsa
For garnish
ripe plum wedges
lime wedges
whole fresh mint leaves

Steps:

  • Make the marinade:
  • In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
  • In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
  • Make the salsa while the chicken is roasting.
  • Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.

ROASTED CHICKEN LEGS WITH POTATOES AND KALE



Roasted Chicken Legs With Potatoes and Kale image

This is my favorite kind of food ... simple ingredients, simple preparation, total comfort flavor. Recipe is from Food and Wine.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs kale, stems and inner ribs removed
1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra virgin olive oil
salt & freshly ground black pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
lemon wedge, for serving

Steps:

  • Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
  • Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
  • Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Nutrition Facts : Calories 495, Fat 27.7, SaturatedFat 6.7, Cholesterol 138.6, Sodium 172.9, Carbohydrate 27.1, Fiber 3.6, Sugar 1.4, Protein 34.9

PLUM CHILI SALSA



Plum Chili Salsa image

Categories     Condiment/Spread     Herb     Onion     No-Cook     Vegetarian     Quick & Easy     Lime     Plum     Mint     Spring     Summer     Vegan     Jalapeño     Gourmet

Number Of Ingredients 7

1 pound ripe purple or red plums (about 4 large ), diced (about 3 cups)
1/3 cup minced red onion
1/2 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
1 teaspoon minced seeded fresh jalapeño pepper (wear rubber gloves)
1 tablespoon fresh lime juice
2 teaspoons sugar, or to taste

Steps:

  • In a bowl stir together the plums, the onion, the coriander, the mint, the jalapeño, the lime juice, the sugar, some of the reserved marinade to taste, salt and pepper to taste.

BAKED CHICKEN LEGS, MEXICAN STYLE



Baked Chicken Legs, Mexican Style image

From the Sunset Potluck Cookbook. I love baked chicken recipes! And I especially like to collect recipes which call for those leg and thigh pieces, because those are always cheaper than most cuts of chicken. The recipe recommends serving with guacamole or a squeeze of lime juice.

Provided by Recipe Junkie

Categories     Chicken Thigh & Leg

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 eggs
1/3 cup green chili salsa or 1/3 cup taco sauce
1/4 teaspoon salt
1 1/4 cups fine dry breadcrumbs
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon dry oregano
3 -3 1/2 lbs whole chicken legs-thighs, attached (6-8)
6 tablespoons butter or 6 tablespoons margarine

Steps:

  • In a shallow bowl, beat eggs, salsa, and salt until blended.
  • In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano.
  • Dip chicken into egg mixture and roll in crumb mixture.
  • Repeat both steps 1 more time.
  • In a shallow rimmed baking pan, melt butter as oven preheats to 400.
  • Remove pan from oven.
  • Add chicken, turn to coat with butter and arrange skin side up.
  • Bake, uncovered, until meat near thighbone is no longer pink when slashed (40-45 minutes). Transfer chicken to a warm platter.
  • Insulate to transport hot.

Related Topics