This recipe makes more than a meals worth, it’s a great recipe to portion down and freeze.
It makes busy days really easy when you already have the base of a dish.
We make Mexican Salads to match this, Slaw Salad with grilled Corn Cobs.
Some fried or poached eggs match with this really well.
12x Chicken legs.
4 cloves of garlic – smashed with flat side of knife, peeled and finely chopped.
2tsp chilli flakes (we use home made, if you can’t find any a fresh chilli will do).
1 brown onion – chopped.
1/4C dried Oregano.
3tsp ground Paprika.
3tsp ground Cumin.
1tsp ground Cinnamon.
1 star anise.
1/3C Apple Cider Vinegar.
1/3C Chicken Bone Broth or Chicken Stock.
(This recipe is made in a slow cooker. If you don’t have one I would suggest a heavy based oven proof dish with lid, cooking in a 120 degree oven until meat is falling off the bone.
I would also add an extra cup of chicken bone broth or stock and check periodically in case it needs more liquid).
Pat dry all your chicken legs and then place in slow cooker dish.
In no particular order add all your other ingredients and massage into chicken well.
Place slow cooker on and cook for 6-8 hours.
Once cooked, remove chicken legs and allow to cool slightly before “pulling” the meat. We use a fork for this after removing the skin.
Take the remaining liquid and place into a pan over a medium heat and reduce slightly until it’s a little thicker. Add this back to your pulled chicken and toss it through.
Spices are often overlooked as having any nutritional value. They all have so many great benefits for us, I could stand here and list them all day. They are great for our immune system and we like to include as many as possible.
They are also a great way to add flavour without using bottled sauces, loads of salt or other things that we want to limit.
Again, make sure you know what are in your spices. Brand doesn’t always mean quality. Look around before buying and I cannot emphasise enough on reading labels!