Chicken leg inspiration needed!

[givemushypeasachance]

I picked up a big box of chicken legs reduced for quick sale in the supermarket yesterday. I thought they'd fit in the freezer but it turns out it's a bit stuffed in there at the moment so I've decided to cook them either this evening or tomorrow instead. With chicken pieces I would usually just make a casserole/stew - whatever veg comes to hand chopped up and chucked in the slow cooker along with the chicken and either wine/beer/stock, but I'd like to try something a little different. Caveats are:

• I'm not a fan of gnawing on bones, which is why I usually slow cook them so the meat falls off. I'd like a similar end result (so no just chucking them on the BBQ and hoping for the best!)
• I like quite strong flavours such as curries, thai, lots of garlic and lemon
• They need to be cooked within the next 36 hours or so!

Any inspirational suggestions?

Just make a nice slow cooked chicken curry with them.

Like a chicken Jalfreizi

I love roasted chicken legs (could do with whole garlic and herbs, a thai-style glaze, marinated in oil, vinegar, green olives and prunes and then glazed with honey, or tandoori style).

But if you want to slow-cook, you could make a lovely curry as suggested above, or maybe a Moroccan style tagine, braised with onions, garlic, ground ginger, paprika, toasted cumin, red pepper flakes and saffron (or ras el hanout if you have that ready-made). Chuck in green olives and preserved lemons towards the end if you've got them. Garnish with chopped cilantro/flat leaf parsley, serve with rice pilaf or couscous.

I just found this on one of my favourite food blogs - I've never made it but it looks very intriguing: appetiteforchina.com/recipes/beer-braised-chicken-with-sriracha-chili-sauce

I do make a lot of curries so good suggestion, but was after something a little different for a change.

Moroccan is lovely - I have a few salted lemons left in a jar somewhere, and dried apricots and such so that might be nice. Someone else has suggested jerk chicken so me so I'm heading out to get some fresh herbs and spices one way or another I think!

That beer-braised chicken looks mighty tasty too, but maybe for another time since it seems a little stew/casseroley still...

This is my current favourite (for the past 2 years......)

6 chicken pieces, bone in.
Olive oil, good quality and fruity.
2 juicy cloves of garlic
1 lemon
Large handful of basil, about 30 leaves.
medium glass of white wine

Season the chicken and put the pieces in a roasting tin. Pour over enough olive oil to moisten them and make a shallow pool in the tin. Lightly squash the garlic in its skin and tuck in with the chicken. Squeeze the lemon over the chicken and drop the empty shells in too. Roast for 30 mins in an oven preheated to 200°C/Gas 6, then tear up the basil leaves and toss them about a bit with the chicken. Return to the oven for 10 mins. Remove from the oven, pour the wine over the chicken, then put the roasting tin over a hot flame and let the wine bubble for a minute.

I usually make some garlicky potato wedges at the same time and serve with a salad of some description.

This is enough for 2 hungry or 3 medium peckish sorts.

wallop on some soy sauce, vinegar and honey in equal measure - tis quite a quick and easy teriaki (can't spell!)

Or you could try deboning them

Just read you're not the bone-gnawing type... However these are so much tastier cooked on the bone then hack it off I guess. Though I tend to use thighs, the meat does easily fall off - perhaps cook at 200° for 15 minutes to crisp skin then turn down to 175° for maybe 30 minutes for more fall-y off the bone type stuff.

Also - IMO the more garlic the better....