Name: Chicken Legs with Olives and Walnuts
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 4 whole chicken legs with skin; 1 lemon, halved; 1 tbsp (15 ml) olive oil; 2 tsp curry powder; 4 potatoes, scrubbed clean, cut into long wedges; 2 garlic cloves, chopped; 1 shallot, chopped; 1 red bell pepper, seeded and chopped; 3 tbsp (45 ml) olive oil; 1/4 cup (25 g) walnuts, chopped; 2 tbsp oil-packed dried black olives, pitted and chopped; 2 tbsp green olives, pitted and chopped; 1 tbsp (15 ml) honey, plus more for serving; 1/4 cup (10 g) cilantro leaves, finely chopped

Preparation

Chicken
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Place the chicken in a large baking dish. Rub the chicken with the cut-side of the lemon halves and the oil. Coat with the curry powder. Season with salt and pepper. Arrange the lemon halves and potatoes around the chicken in the baking dish.
- Bake for 1 hour 10 minutes or until the chicken easily detaches from the bone and the potatoes are tender.
Toppings
- Meanwhile, in a small pot over high heat, cook the garlic, shallot and bell pepper in the oil until nicely browned, stirring a few times, about 5 minutes. Remove from the heat.
- Add the walnuts, olives and honey. Season with salt and pepper. Let cool. Add the cilantro and mix well.
- Divide the chicken and potatoes among four plates. Garnish the chicken with the olive topping and drizzle with more honey. Drizzle with the roasted lemon. Serve with green vegetables, if desired.

Chicken Legs with Olives and Walnuts

Categories

Ingredients

Chicken

Toppings

Preparation

Chicken

Toppings

Personal Note