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DEVILLED CHICKEN LEGS

June 29, 2011

Got an easy recipe for you, it includes the process of devilling and no, it doesn’t involve any satanic rituals, instead devilling involves making a sharp piquant sauce from mustard, Worcestershire sauce and pepper. This was a popular way of flavouring food in England from the 18th Century onwards, probably to disguise meat that was perhaps not so fresh.

These days, chicken is a popular meat to devil and it’s easy to prepare. This is a good basic recipe which uses store cupboard ingredients and is great if you’re into your mustards. The chicken should be succulent and bursting with a lovely mustard flavour when you try this out.

Devilled chicken legs

Serves 4

4 chicken leg quarters

1 1/2 tbsp English mustard

1 1/2 tbsp Dijon mustard

1 1/2 tbsp Worcestershire sauce

1 tsp paprika

1 tsp cayenne pepper

2 garlic cloves, crushed

1 tsp salt

  1. Make a few deep slashes on each side of the chicken leg quarters.
  2. Mix both mustards, Worcestershire sauce, paprika, cayenne, garlic and salt together to form a paste.
  3. Rub the paste over the chicken ensuring the paste gets into the slashed parts and also under the skin. Marinate for 30 min.
  4. Preheat oven to 190 deg C/375 deg F/gas mark 5. Bake the chicken for 45 min or until cooked and baste a few times. Serve immediately or this can be left to cool and eaten cold.
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