Chilli Plum Lime Chicken Lovely Legs
Beautiful fresh flavours, easy to make and completely delicious... this is going to be a new family favourite. Using the plums for the sweetness in the sauce, you won't believe that this doesn't have any refined sugar. So much better than a marinade from a jar! Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "This is a great change from the traditional chicken drumstick marinades. So fresh and vibrant with the chilli and kaffir lime. Sticky and delicious!" - Kylie
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 50 minutes
Makes 8-10 lovely legs
Can be frozen
- garlic cloves - 4, peeled
- ginger - 2cm, piece, peeled
- kaffir lime leaves - 6, fresh
- chilli - 1, to taste
- oil - 20g
- plums - 250g, tinned, pitted
- plums - 50g, juice only, from the tin
- salt flakes - 1 Tbsp
- apple cider vinegar - 30g
- chicken lovely legs - 8-10
- Add garlic cloves (4), ginger (2cm piece), lime leaves (6) and chilli (1) to the bowl. Chop Speed 7 / 2 seconds. Scrape down sides.
- Add oil (20g) to the bowl. Program 3 minutes / Steaming Temperature / Speed 1.
- Add pitted plums (250g), plum juice (50g), salt flakes (1 Tbsp) and vinegar (30g) to the bowl. Close the lid.
- Add chicken lovely legs (8-10) to the steaming attachment lower dish and set into place. Program 25 minutes / Steaming Temperature / Speed 2.
- Preheat the oven to 180C.
- Once the steaming has finished, transfer the chicken legs to the ovenproof,baking dish and pour the sauce over the top. Ensure all of the legs are well coated.
- Transfer to the oven for 15 minutes before turning the legs over and baking for another 10 minutes.
- Optional: while baking, steam some rice and / or green vegetables in your mixer to serve alongside the chicken legs.
- You can freeze these in a baking dish after combining the steamed chicken legs and sauce, before baking. Bake from frozen on 200C for 30 minutes.
- Alternatively, you can freeze after baking and simply allow to thaw and reheat.