En attendant le
père Noël …
Orange and rosemary chicken legs Prep time: 20 minutes Cook time: 2 hours Servings: 4 Ingredients • 1 tbsp. butter • 3 tbsp. olive oil • 4 big chicken legs
• 2 onions, finely chopped • 1 tsp. curry powder • 3 tbsp. maple syrup • 4 garlic cloves, finely chopped • 2 rosemary twigs • 1 cup chicken broth • 2 oranges, peeled (remove pith) and quartered • Salt and pepper, to taste • Thinly sliced oranges, to serve Directions Heat oven to 175 °C (350 °F). Melt butter in a large casserole. Add oil and brown chicken legs for about 5 minutes each side. Once golden, remove chicken from casserole and add onions, curry powder and maple syrup. Mix well and cook on low heat for a few minutes. Put chicken back in casserole, add garlic, rosemary, broth and quartered oranges. Add salt and pepper. Mix well. Cover and put in oven for 90 minutes. Stir occasionally, basting the chicken legs with the broth.
Serve on thinly sliced oranges and drizzle with cooking juices.
Tender and succulent with a slight hint of citrus, this surprising dish is a guaranteed hit with your guests.
H209751PM
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a better world
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