These organic dry rub chicken legs are so moist and full of flavour. Give them a try!
Ingredients
Recipe makes 3 servings
Ingredients for the rub
1 tsp onion powder
1 tbsp paprika
1 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp chipotle powder
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tsp fresh rosemary, finely chopped
1 tsp grated lemon zest
Remaining ingredients
3 organic chicken legs, rinsed
3 cloves of garlic, minced
1 small onion, finely chopped
1/4 cup fresh lemon juice, divided
3 tbsp olive oil, plus more
1/4 cup avocado oil
1 tbsp tomato paste
1/3 cup water
parsley chopped, for garnish
Preparation
To prepare the chicken: rinse the chicken under cool water and remove and discard any excess fat or overhanging skin. With a sharp knife, score the thigh part of the chicken through the skin (about three slits). Drizzle both sides of the chicken legs with about a tablespoon of olive oil for each leg; using your hands or a pastry brush, really rub the oil well all over, including inside the slits.
Set the chicken legs aside on a plate or tray.
To make the spice rub, add all the rub ingredients into a small bowl and mix well.
Take the spice rub and, using your hands or a pastry brush, distribute the rub equally over each leg. Rub or paint the spices well on all sides and crevices of the legs. Set aside.
Heat a large deep pan on medium-low heat and add the avocado oil. Allow to heat.
When the oil is heated, add the legs, skin side down, and cook for about 4 minutes, or until the chicken has a nice sear or a golden colour appearance. Flip the legs over and cook for an additional 3 minutes. After 3 minutes, remove the legs from the pan and set aside on a plate.
Add an additional 3 tbsp of avocado oil to the same pan, along with the garlic and onion. Sauté for a couple of minutes.
Add the tomato paste and water to the pan and stir to make a sauce.
Return the chicken legs skin side up to the pan and reduce the heat to low.
Cover the pan with a lid and cook on low for about 35-40 minutes or until the internal temperature reaches 170-175ºF when checked with a meat thermometer.
I occasionally check on the legs and ensure the liquid hasn't evaporated. If the sauce has dried out, add a bit more water and allow it to continue cooking on low.
In the meantime, I like to serve the chicken on a bed of arugula (I dress the arugula with a squeeze of fresh lemon juice and a drizzle of olive oil).
When the chicken legs reach the required temperature, turn off the heat, remove the chicken from the pan, and place it on the bed of arugula.
I like to finish the sauce by adding three tablespoons of lemon juice.
Give the sauce a good stir to incorporate the lemon juice. Taste for salt, and pour the desired amount of sauce over each leg. Sprinkle with fresh parsley.
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