Chicken leg recipe please?

i have a few chicken legs that i want to cook for dinner.


i know its possible to make somekind of casserole with them but i have never sone it so need ideas! i have plenty of stock, got carrots, mixed veg if needed, onions, what do i do???


i would prefer a west indian recipe if possible but all ideas welcome. ps i only have a few hours til dinner time!Chicken leg recipe please?
I grew up in a Pennslvania Dutch house hold and my mother was a good cook but kept it simple. One of my favorites was chicken and dumplings.





- wash off the legs, dry them and coat with a mix of flour, little bit of salt and pepper to taste.





- Chop up carrots, potatoes and onions, mix together and put aside.





- mix 1 cup of water with one chicken bullion. You may add a little coriander, tumeric or curry to the mix if you want indian flavor.





- mix bisquick and water with a little oil to make dumpling mix. put aside.





- Make a bed of veggies in a crock pot or casserole dish, pour in the water and lay the chicken on top.Make sure the broth mix is not over the top of the chicken legs becuase...





- Spoon on dough balls from the batter all the way across the top.





Cover and bake for one hour - you guys will love this and everyone fights over the dumplins.Chicken leg recipe please?
Chicken with Ginger %26amp; Yogurt.


Ingredients:


鈥?3 legs, jointed


鈥?1/2 cup EasiYo Natural Yogurt


鈥?1 tablespoon finely minced fresh ginger


鈥?1 tablespoon olive oil


鈥?Cayenne pepper, salt and pepper to taste





Method:


Blend the yogurt, ginger, olive oil, and spices to obtain a smooth cream.


Spread the mixture evenly over the chicken thighs and drums, cover them, and let them marinate for several hours in the refrigerator.


Roast them in a 400 F (200 C) oven for a half hour.
Recipe Chicken legs fry with Mint(Pudhina) and Coriander leaves





Chicken legs - 4 nos


Ginger-garlic paste - 2 tsp


Onions(chopped) - 1 cup


Spring onions(chopped) - 1/2 cup


Curd - 3 tsp


Turmeric powder - 2 tsp


Salt - As reqd


Chilly powder - As reqd


Coriander powder - 1 tsp


Black pepper powder - 1/2 tsp


Tomato sauce - 1 tsp


Cumin seeds(Jeerakam) - 1/2 tsp


Mustard seeds - 1/2 tsp


Bay leaves(Vazhana/Karuga ela) - 2


Cloves(Grambu) - 3 - 4 nos


Mint(Pudhina) leaves - 3 tsp


(finely chopped)


Coriander leaves - 3 tsp


(finely chopped)


Lemon juice - 2 tsp


Tamarind(Puli) paste - 1/2 tsp


Badshah garam masala powder -1 tsp


Cardamom(Elakka) - 2 - 3 nos


Green chillies - 2 nos


Oil











Preparation Method


1)Slit chicken legs slightly.





2)Marinate them with 1 tsp of ginger- garlic paste, curd and 1 tsp of turmeric powder and refrigerate it for atleast 6 - 8 hours.





3)Heat oil in a pan or a kadai.





4)Add cumin seeds, mustard seeds, bay leaves, cloves, cardamom, garam masala and ginger-garlic paste.





5)Add the onions, spring onions and green chillies.





6)Add salt, chilly powder, turmeric powder, coriander powder, black pepper and tomato ketchup.





7)Fry the ingredients for sometime.





8)Add the marinated chicken pieces and cook well.





9)Add tamarind paste and little water.





10)Simmer for sometime.





11)Add all spices badshah masala.





12)Add freshly chopped mint leaves, coriander leaves and lemon juice, just before serving.





:- Serve hot with chappathis or rice.





OR





Caribbean-Style Chicken Legs with Grilled Honey Pineapple





Chicken thighs and drumsticks are far more moist and have much more flavour than chicken breasts, especially when marinating them in a recipe like this. If you are cooking for a lot of people then it is worth pre-cooking the chicken pieces in a moderate oven (180C/Gas 4) for 20 minutes in the marinade, then finishing them off on the barbecue.





75ml dark rum


1 tbsp chilli powder


1/4 tsp chilli sauce


1 tbsp molasses


4 chicken legs, separated into thighs


and drumsticks


1 ripe pineapple


3 tbsp honey





1 Mix together the rum, chilli powder, chilli sauce and molasses in a bowl. Add the chicken pieces and leave to marinate for 2 hours.


2 Cut the unpeeled pineapple into eight wedges. Discard the tough core and place in a shallow dish. Pour over


the honey and leave for 1 hour.


3 Cook the chicken over medium-hot coals for 35-40 minutes, turning and basting with extra marinade occasionally.


4 Add the pineapple, rind side down, to the barbecue 25 minutes before the end of the cooking time.
Recently I made some very tasty chicken legs. I placed them in a glass casserole and salted and peppered. Under the skin, I placed an herb butter that I had already made before, I had made a lot and put it in the freezer to use in cases like this. It has: chervil, dill, parsley, tarragon. I added a couple handfuls of some frozen wild mushroom pieces to the dish, plus a handful of frozen peas. I poured about half an inch of white wine in, and roasted at 300 degrees for about an hour.





They were delicious and so was the sauce. Instead of herb butter, you can just use butter, or sprinkle some dried/fresh herbs under the skin + some butter.
Pretzel-crusted drumsticks





1/2 C butter, melted


1 tsp cayenne pepper


1/8 tsp garlic powder


1 C finely crushed pretzels


1/4 C chopped pecans


1/2 tsp pepper


1-1/2 to 2 lbs chx drumsticks





* In a shallow bowl, combine the butter, cayenne and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture.


* Place in a greased 13x9x2 baking dish. Bake uncovered at 350 for 50-55 min. or until juices run clear, turning once.
marinade them in a combination of soy and pineapple juice





grill them and if you want, slather them with a teriyaki glaze
Check out recipezaar.com!