Low FODMAP - Twice baked chicken legs with smoked paprika & yoghurt recipe
Easy to make chicken dish for a perfect mid-week dinner. Serve with potatoes, fried chips or rice.
Ingredients
Chicken Marinade
- 4 chicken legs
- 250 ml dairy-free yoghurt (non-flavoured) one large tub
- 3 tsp smoked paprika powder use ordinary paprika powder if you don't have the smoked one
- 1/2 tsp sea salt
- 1/2 tsp ground ginger
- 1 tsp mixed dried herbs (marjoram, rosemary, sage)
For the second stage of baking
- 3 tbsp vetegable oil
- ground pepper & salt to taste
Instructions
- To make the chicken marinade, mix the yoghurt with the spice and salt and place the chicken legs in a airtight container covered with the marinade for a minimum of 2 hrs. For best flavour, leave in the fridge overnight ( or prepare in the morning to make for the evening meal)
- For the next stage, heat a couple of spoons of vegetable oil in a large frying pan over a medium heat.
- Shake the excess yoghurt from the chicken legs and fry them one by one (or two at the time if you have the space) to seal the juices in. Fry them on both sides and place them into a large ovenproof dish.
- Preheat the oven on 180-200C
- Add any remaining yoghurt marinade to the chicken legs and place the ovenproof dish into the oven. Bake for 25 minutes or until done.
- Check that your meat is done by piercing it with a skewer. If juices run clean, the meat is done.
- Serve with boiled potatoes, french fries or rice. Side salad is also great with this dish.
Tried this recipe?Let us know how it was!