Pan Baked Chicken Legs with Zucchini and Artichoke Hearts (Serves 2)
The last meat in my refrigerator today was a package of five bone-in chicken legs. I’ve been watching chefs on the Food Network’s Chopped competition pan fry foods on top of the stove and then throw the whole pan in the oven to finish cooking, so I decided to try it. The results were excellent and I will do this again.
Five bone-in chicken legs in the skin
16-ounces of Imagine Organic chicken broth (includes no sugar or soy – rare in chicken broths)
14-ounces of artichoke hearts (canned)
Half a package of fresh grape tomatoes
One sweet yellow onion
Two fresh zucchinis
Extra virgin olive oil
Crushed red pepper flakes
Red chili powder
Yellow curry powder
Drain artichoke hearts
Slice zucchini into bite-sized pieces
Slice grape tomatoes into halves
Heat 3-4 tablespoons of olive oil over medium heat in a deep pan. Sauté onion and a teaspoon or two of fennel seeds and a heavy dusting of garlic powder for a few minutes. Add chicken and dust with spices… one teaspoon each of salt, red chili powder, and coriander. Turn chicken when coated on one side and coat on the other. Add artichoke hearts and zucchini. Add chicken broth until the pan is more than half full of liquid. Dust with yellow curry powder, dried rosemary, crushed red pepper flakes (because I love ’em), and black pepper. Add grape tomato halves. Add lid to pan and cook in the oven 40 minutes at 350 degrees.
After 40 minutes in the oven, the skin on the chicken peels off easily to make eating easy. My wife ate one chicken leg and I ate four. I’m not sure I’ve ever had artichoke hearts before, but decided this dish was a nice place to try them. They were good. I have become a fan of zucchini and loved the fresh flavor the grape tomatoes added. I’m not sure if every spice in this meal was necessary, but I hate bland food. This turned out to be anything but bland.