Time
Spice
Serves
Calories
Carbs
Fiber
Fat
Protein
Ingredients
Equipment
Preparation
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Chicken thighs are coated in piri piri sauce and baked until crispy. These perfectly cooked legs are served with crisp kale and a smooth pimenton crema.
2 chicken legs
1/4 cup crema mexicana or sour cream
1/2 lb kale, deveined
2 sprigs oregano
Time
Spice
Serves
50 Minutes
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
390
12g
5g
20g
35g
Ingredients
2 chicken legs 1/4 cup crema mexicana or sour cream1/2 lb kale, deveined2 sprigs oregano
1 lemon
4 garlic clovesEquipment
blender
2 baking sheets
fine grater Preparation
Preheat the oven to 450˚. Move one rack to the upper portion of the oven, and another rack to bottom.
Place the thai chiles, oregano, half of the pimenton, paprika, garlic, 1/4 tsp of salt and 1/4 cup of water in a blender.
Grate the rind of the lemon into the blender, and then squeeze the juice into the blender. Puree.
Coat the chicken in the chili sauce and place on a roasting pan or baking sheet.
Place on the bottom rack of the oven and roast for 45 minutes.
During the last 5 minutes of roasting, raise the heat to broil, and move the chicken to the top rack to give the chicken a crispy skin.
While the chicken roasts, cook the kale.
Toss the kale in olive oil and place on a roasting pan or baking sheet.
Place on the top rack of the oven, and roast for 10 minutes or until crispy.
Assemble the sauce by combining the crema, pimenton and 1/4 tsp of salt./div>
Sauce the plate, and lay the chicken leg on top. Accent with the roasted kale.
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