Experience the exquisite flavors of these Stuffed Chicken Legs with Pineapple Sauce, a dish that promises to elevate your dining experience. The combination of tender chicken, savory cheese, and sweet pineapple creates a harmonious blend that is both rich and satisfying. The addition of a tangy pineapple sauce enhances the overall flavor, making each bite a delightful culinary adventure.
Perfect for special occasions or a gourmet family dinner, these stuffed chicken legs are surprisingly simple to prepare. The young potatoes seasoned with paprika and garlic provide a perfect side, complementing the succulent chicken. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe is sure to impress with its sophisticated taste and elegant presentation.
Recipe:
Ingredients:
- 8 chicken legs
- Salt, paprika, garlic powder, dried basil, ground coriander (to taste)
- 3 pieces of marinated pineapple
- 120g cheese
- Toothpicks
- Young potatoes
- Salt, paprika, black pepper (to taste)
- 2 cloves garlic
- Vegetable oil (for greasing)
Sauce:
- 100ml pineapple juice
- 1 tablespoon cornstarch
- 50ml pineapple juice
- 1 1/2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons sugar
- 1/2 teaspoon garlic powder
Directions:
- Preheat your oven to 190°C (374°F).
- Wash the chicken legs and pat dry with paper towels. Carefully cut out the bone.
- Cover the chicken legs with cling film and use a kitchen hammer to soften them.
- Mix salt, paprika, garlic powder, dried basil, and ground coriander. Season the chicken legs evenly on both sides with this spice mixture.
- Cut the marinated pineapple into small pieces and grate the cheese.
- Place a small amount of pineapple and cheese in the center of each chicken leg, then secure with toothpicks.
- Prepare young potatoes by cutting them into desired pieces. Season with salt, paprika, and black pepper, then add minced garlic.
- Place the potatoes on a baking tray lined with baking paper. Place a grill rack on top of the tray and grease it with vegetable oil.
- Arrange the stuffed chicken legs on the grill rack. Bake for 30 minutes.
- While the chicken is baking, prepare the sauce. Mix 100ml pineapple juice with 1 tablespoon cornstarch. In a separate bowl, combine 50ml pineapple juice, ketchup, soy sauce, apple cider vinegar, sugar, and garlic powder.
- Gradually add the pineapple juice and cornstarch mixture to the other sauce ingredients, stirring constantly. Bring to a boil and cook for 3-5 minutes until thickened.
- After 30 minutes, remove the chicken legs from the oven and generously pour the sauce over them.
- Return the chicken to the oven and bake for an additional 10 minutes at 180°C (356°F) using top and bottom heat with circulating air.
- Once done, sprinkle chopped parsley over the chicken and serve.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 4 servings