braised chicken legs
these may or may not qualify for the proper definition of "braised," but they are fall-off-the-bone tender, juicy, and flavourful slow-cooked chicken legs that everyone will love.
Servings: 5 chicken legs
Ingredients
- 5 chicken legs
- 3 tsp paprika
- 2 tsp salt
- 2 tsp oregano
- 1 tsp black pepper
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 clove of garlic, minced
- 1 tbsp extra virgin olive oil
- 2 + 1/2 cups chicken stock swap with water if you don't have any stock on hand
Instructions
- start by mixing together your spices.
- cover the chicken legs in your spice rub, and place the chicken legs (some may overlap) in a large braising dish, or some sort of dish that can be covered in the oven (aluminum foil can work as coverage as well!).
- once the chicken legs are placed in the dish, add the extra virgin olive oil and garlic on top. surround the chicken with the stock (i try to avoid dumping it directly on the chicken as i also want to keep the spice rub and colour from the spice rub in tact!)
- place the cover on the dish and bake in a preheated oven at 330 for 40 minutes.
- remove, uncover, and spoon the liquid in the pan over the chicken. cover and return to the oven for another 40 minutes and repeat this.
- when returning to the oven again, turn up the heat to 350 (still covered) for another 30 minutes, and then baste again.
- return covered to oven for another 20 minutes, and baste one more time.
- in order to get the top a bit crispy and perfectly browned, return to the oven uncovered, increase the temperature to 370, and allow to roast for 20 more minutes or so.
- serve with cauliflower rice or regular rice, and a side of steamed broccoli.