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Chicken Legs Tandoori https://www.metro.ca/userfiles/image/recipes/cuisses-poulet-tandoori-grillees-1598.jpg PT15M PT30M PT5H45M
Mix the ingredients for the marinade. Add the chicken legs and marinate in the refrigerator for 5 to 6 hours. Cook under the grill in indirect heat or bake at 350°F( 180°C) for 20 to 25 minutes. Serve with apples, oranges, lemon and mint couscous.
4
4 chicken legs 1 cup (250 mL) plain yogurt 1/2 onion, chopped 1 tsp. (5 mL) lemon juice 1 tsp. (5 mL) curry powder 1/2 tsp. (3 mL) chili powder 1/2 tsp. (3 mL) Salt pinch white pepper 1/2 tsp. (3 mL) paprika 1 clove garlic 1 Tbsp. (15 mL) tomato paste
Chicken Legs Tandoori

Chicken Legs Tandoori

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:15
Preparation
0:30
COOKING
5:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    chicken legs
  • 1 cup
    (250 mL)
    plain yogurt
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  • 1/2
    onion, chopped
  • 1 tsp.
    (5 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    curry powder
  • 1/2 tsp.
    (3 mL)
    chili powder
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  • 1/2 tsp.
    (3 mL)
    Salt

  • pinch white pepper
  • 1/2 tsp.
    (3 mL)
    paprika
  • 1
    clove garlic
  • 1 Tbsp.
    (15 mL)
    tomato paste
Imprimer ma sélection

Preparation

Mix the ingredients for the marinade. Add the chicken legs and marinate in the refrigerator for 5 to 6 hours.

Cook under the grill in indirect heat or bake at 350°F( 180°C) for 20 to 25 minutes.

Serve with apples, oranges, lemon and mint couscous.

Source : Chef José Trottier

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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