How To Make West Indian-style Chicken Legs with Sauce Chien
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken legs
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 Scotch bonnet peppers, seeds removed and finely chopped
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons lime juice
Instructions
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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
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Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the garlic, onion, and Scotch bonnet peppers. Cook until the onions are translucent, about 5 minutes.
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Add the curry powder, paprika, ground cumin, dried thyme, salt, and black pepper to the skillet. Stir well to coat the onions and peppers with the spices.
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Return the chicken legs to the skillet and pour in the chicken broth. Bring to a simmer.
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Cover the skillet with foil and transfer to the preheated oven. Bake for 30 minutes.
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Remove the foil and drizzle the chicken legs with lime juice. Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the skin is crispy.
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Serve the West Indian-style chicken legs with sauce chien on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 110mg
- Sodium : 900mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 30g
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