Ingredients:
- 1 pack of chicken legs (I buy Prime brand- normally 7 in a pack)
- 2 Tbsp lemon juice or the juice of 1/2 a fresh lemon
- 3 cloves of garlic
- 1 stalk of celery
- fresh ginger
- 2 green onions (Phase 1) or 1/2 a small onion
- LA Grille No Salt Vegetable Seasoning
- Your favorite seasonings such as black pepper, garlic powder, onion powder or “poultry seasonings”
- 1 TBSP of your favorite hot sauce
- 1 TBSP of Italian salad dressing
- 2 TBSP of curry powder or more to your liking (Selection and Mr Goudas Trinidad curry are good brands or use whatever brand you like)
- 1 Tsp of Turmeric
- 1-2 cups of Low Sodium Chicken Broth- I use Campbell’s No Salt Added
- Olive Oil or Canola Oil for cooking
Directions:
- Take a paper towel and pull the skin off the chicken legs.
- Put the chicken in a bowl, add the juice of a lemon and cover with cool water-let it sit while you prepare the ingredients
- Chop the green onion, celery, ginger and garlic
- Gather the rest of your ingredients
- Mix the curry powder and turmeric in a small bowl with about 1/2 cup of water
- Get a pot with a tight fitting lid.
- Add a small amount of olive oil
- Dump the lemony water off the chicken, rinse with cool water and drain. Remove any fatty bits
- Add your fresh seasonings and all the powdered seasonings and the salad dressing
- Add your curry-turmeric water
- Mix and let marinate a few hours or overnight. Turn the chicken over at some point for all pieces to get coated.
- Set your chicken out on the counter to warm up a bit- about 1/2 an hour on the counter- you don’t want to cook it straight from the fridge or the meat will shrink
- Heat your pot on medium
- Add enough oil- about 2 tablespoons
- Use a slotted spoon and add the seasoned chicken-don’t let it overlap- leave the seasoned water in the marinade bowl.
- Cover
- Let cook about 10 minutes
- Turn the chicken over- I use tongs
- Cover
- Let cook about 10 minutes
- Add your marinade, add enough Low Sodium broth to go at least 1/2 way up the chicken because you don’t want it to stick- but you’re not making soup so don’t cover the chicken
- Cover & turn the stove on simmer/low/2 etc
- Let cook for about 20 minutes
- You know it’s cooking when the blood starts seeping through the bone
- Turn the chicken over
- At this point taste the sauce/gravy and adjust the flavour by either adding a bit of water, or more broth or seasoning. The chicken is cooked when the meat starts pulling away from the bone.
Serve With:
- Cauliflower Rice
- Fauxtato Salad
- Plain cauliflower
- Roasted cabbage
- Coleslaw
- Hot Coleslaw: Add your coleslaw at the end of the cooking time, it’ll come out something like a curried version of Crackslaw.
Credit: Candis Sutton