Island Chicken Legs

Subtly spiced chicken legs with hints of pineapple. 

Ingredients:

3 chicken legs

salt and pepper to taste

1 tsp chicken bouillon powder

2 tsps minced ginger

1 tsp minced garlic

1 tsp dry thyme

1/2 tsp smoked paprika

1/4 tsp turmeric

2 tbsps vegetable oil

1 cup diced onion

1 tsp dry thyme

1 tbsp sweet chili sauce

1 1/2 tsps smoked paprika

1 tbsp brown sugar

1 tsp worcestershire sauce

2 tbsps ketchup

1 cup sliced bell pepper

1 cup fresh pineapple chunks

salt and pepper to taste

1 tsp minced garlic

1 1/3 cups chicken broth

Pat the chicken legs dry with a paper towel. Combine the salt, pepper, chicken bouillon powder, 2 tsps minced ginger, 1 tsp minced garlic, 1 tsp dry thyme, 1/2 tsp smoked paprika and 1/4 tsp turmeric and rub on the chicken. Coat as best you can then refrigerate at least 1 hour or overnight.

To cook, remove the remaining rub pieces from the chicken and reserve for later. Heat the vegetable oil in a large skillet and brown the chicken, then remove to a plate. Add the onion, thyme, sweet chili sauce, paprika, brown sugar, worcestershire sauce, ketchup, bell pepper, pineapple, salt and pepper and cook 2 minutes to soften the onion. Add the garlic, reserved rub and broth. Bring to a boil and return the chicken legs to the pan. Reduce heat and simmer, covered for 25 minutes or until the internal temperature of the chicken is 165°F. 

Goes well with rice and black beans!

Adapted from: africanbites.com

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