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Oven baked chicken legs

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings

Ingredients

Ingredients

  • 800 g boneless skinless chicken legs
  • 2 TBL cornstarch
  • 1 ½ tsp salt
  • 1 ½ tsp cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp child powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp cinnamon
  • Pinch grated nutmeg
  • 2 ½ TBL olive oil
  • Avocado oil spray
  • Basmati rice

Garnish

  • 1/4 red onion thinly sliced (or more if you enjoy onion)
  • 1 TBL white wine vinegar
  • ½ cup Kefir or yogurt
  • 1 tsp tahini
  • 1 –2 garlic cloves roasted and chopped
  • 1/4 lemon juiced
  • 3 leaves per serving Romaine lettuce washed
  • 1 chopped tomatoe
  • ½ english cucumber seeded and chopped

Instructions

Directions:

  • Cook rice, according to package directions, the day before and cool or while the chicken is cooking.
  • Heat your oven to 350ºF and lightly grease the inside of one heavy loaf pan with avocado cooking spray (you’ll need a second one for later).
  • Mix the cornstarch and all the spices in a small glass bowl.
  • Add the chicken to a large bowl and the spice mixture. Add on the olive oil and toss well to combine with tongs to evenly coat.
  • Layer 4 chicken legs, smooth side down into the sprayed loaf pan. Stack the next four legs on top (smooth side up). Lightly spray the bottom of the second loaf pan with avocado cooking spray and place on top of the chicken into the first pan. Press the loaf pan down firmly to compact and put the stacked pans into the oven. Bake for 40 minutes or until the internal temperature of the chicken reaches 165ºF. Remove the top pan and broil on high for a few minutes if you’d like to crisp the top (we usually don’t).
  • While the chicken is cooking, mix the onion with the vinegar and set aside to pickle. In a separate bowl, stir together the kefir, garlic, lemon juice and tahini. Season with salt and set aside.
  • When the chicken is done, set it aside for 10 minutes to rest then use a spatula to lift it out onto a cutting board. Thinly slice the chicken and assemble assemble on individual plate with the lettuce, tomato, cucumber, pickled onion, and chicken. Drizzle the rice with the pan juices (reserve some if you have leftovers). Serve the sauce in individual glass bowls to add to each plate.