Oven-baked spicy peppered chicken
Chef Lola's Kitchen · ♥ 967 likes · 34.9K views · 12 min video
Read about whole leg (leg quarter) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ lb chicken leg quarters
- ¾ cup dry bird chillies
- ½ tsp cayenne pepper
- 4 whole stock cubes
- 1 medium onions
- salt
- water
- 3 small bay leaves
Brine the chicken leg quarters in salt water in the fridge, about one hour, to season and make them more tender and juicy.
- ½ tbsp curry powder
- ½ tbsp thyme
- ½ tbsp black pepper
- ½ tbsp salt
- ½ tsp nutmeg
Mix the spice rub in a bowl: curry powder, thyme, black pepper, salt and nutmeg, with the cayenne and stock cubes.
- grated ginger
Fry the onions in oil with a little grated ginger until translucent, keeping the onions visible.
- tomato puree
- ½ cup tomato puree
Add the tomato puree and cook two to three minutes.
- 1 tbsp spice rub
Add the bay leaves and a tablespoon of the spice rub; mix and simmer a couple of minutes, adjust, and take off the heat.
Take the chicken out of the brine one by one and pat dry with a kitchen towel or paper towel.
Patting the brined chicken dry
- 4 tbsp oil
Rub the chicken all over with four tablespoons of oil, for a light brown skin and so the spices stick; then rub the spice mix into every part, under the skin as far as possible.
Arrange on a perforated grill pan so the fat drips away.
Bake at 350F for 30 minutes, flip and bake 30 minutes, flip back for 15 to 20 minutes until browned and cooked.
- ¼ cup water
Loosen the thickened sauce with about a quarter cup of water and heat it up.
Coating the chicken in pepper sauce
Turn the chicken in the sauce a piece or two at a time so it absorbs as much as it can; serve with salad, jollof rice or fried rice.