I typically don’t plan our meals, which means I usually go by what is most convenient. Which means matemba, ground beef and kale feature a lot in our meals. Chicken is also a favourite because you can cook with chicken at fairly short notice plus it is affordable. Marinated chicken is always better but like I said I am not all that organised when it comes to our meals.
I always end up looking for recipes that result in flavourful chicken in a short amount of time. Like these garlic and paprika chicken legs. To fully enjoy this chicken you must love garlic. I can list this as part of my rebellion because m parents don’t like garlic at all. Growing up we never used at garlic at all, so you could say I am making up for lost time.
In the late 90’s my grandparents grew paprika. It was a new thing for everyone. It was supposed to bring in as much money as tobacco. The number of fertilisers and insecticides needed for paprika made it a nonviable crop for many small-scale farmers with no access to financing.
Here is the recipe I used for this chicken.
Garlic and Paprika Chicken Legs
Baked chicken legs in garlic and paprika.
Ingredients
- 12 chicken drumsticks
- 1/2 cup olive oil
- 8 cloves garlic minced
- 2 tablespoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/4 cup parsley fresh chopped
- 2 teaspoon oregano fresh chopped
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
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Preheat oven to 425 F degrees.
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In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
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Clean and pat dry the drumsticks with a paper towel and season with salt and pepper.
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Pour the olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
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Place the drumsticks in a 9×13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
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Serve with your favourite side dish and/or salad.