Here’s a tasty recipe from Canadian Living’s Best Weekend Pleasures that uses inexpensive chicken legs. Marinate the chicken for up to 12 hours and then bake for about 40 minutes. You can serve with or without the sauce, and add more cayenne if you like heat. Serve with curried rice, cauliflower and peas.

Avoiding Additives and Preservatives

Check the spices to be sure they don’t contain colour or anti-caking agents. Use fresh lemon juice and plain yogurt with no preservatives.

Marinate the chicken for up to 12 hours

Bake in marinade until juices run clear

Indian-spiced chicken legs

Ingredients:

6 chicken legs, skinned

2 tsp (10 ml) ground cumin

2 tsp (10 ml) paprika

1 tsp (5 ml) turmeric

½ tsp (2.5 ml) each cayenne and black pepper

1 onion, chopped

3 large cloves garlic

¼ cup (60 ml) lemon juice

1 tbsp (15 ml) vegetable oil

2 tsp (10 ml) sugar

½ tsp (2.5 ml) all-purpose flour

¼ tsp (1 ml) salt

¼ cup (60 ml) plain yogurt

Preparation:

Separate chicken legs at joint. Place in glass bowl and set aside.

In skillet, stir together cumin, paprika, turmeric, cayenne and black pepper. Cook over medium heat, stirring, for about 40 seconds or until fragrant. Remove from heat. Stir in onion, garlic, lemon juice, oil and sugar and pour over chicken, turning to coat evenly. Cover and refrigerate from 4 to 12 hours, turning often.

Place chicken, meaty side down, in lightly greased roasting pan. Pour on marinade. Bake in 400-degree F (200-degree C) oven for 20 minutes. Turn and bake, basting with pan juices, for another 20 minutes or until chicken is done. Transfer chicken to platter and keep warm.

Set roasting pan over medium-high heat. Whisk in flour and bring to boil. Cook, whisking, for 30 to 40 seconds or until thickened. Stir in salt and yogurt. Do not boil. Pour sauce over chicken. Serves 6.

From Canadian Living’s Best Weekend Pleasures