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Chicken legs

Explore 169 recipes, 3 galleries, 43 videos, and more

Twenty Dollar Family Meal

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Passover Chicken Soup with Escarole

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Chicken and Orzo Pilaf with Sarah Carey

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Moroccan Braised Chicken

Time:1 hour 20 mins
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Chile-Garlic Chicken Legs

Time:45 mins
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Curried Chicken Legs with Carrots, Rice, and Lime

Time:1 hour
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Chicken-Leg Cacciatore with Sweet Peppers, Fennel, and Green Olives

Ingredients
  • 6 chicken legs with thighs
  • Brine
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon coarsely ground fresh black pepper
  • 1/2 teaspoon dried oregano, preferably Sicilian, on the branch
  • 3 tablespoons extra-virgin olive oil
  • 2 links fresh hot Italian sausage (about 1/4 pound), sliced into 1/2-inch pieces
  • 1 onion, thinly sliced
  • 1 small bulb fennel, thinly sliced
  • 1 clove garlic, very thinly sliced
  • 1/4 cup white wine
  • 3 Roasted Peppers, yellow or red, cut into strips
  • 10 whole Italian canned tomatoes, preferably San Marzano (about one 28-ounce can)
  • 3/4 cup pitted green olives (preferably marinated), halved
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
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Soba Soup with Chicken, Shrimp, and Vegetables

Ingredients
  • 8 ounces soba
  • 4 chicken legs
  • Chile Sauce
  • 1 square kombu (6 inches), optional
  • 1 teaspoon toasted-sesame oil
  • 1 1/2 tablespoons soy sauce
  • 4 dried shiitake mushrooms, rinsed
  • 1 tablespoon sake
  • 1 medium onion, quartered
  • 1 small head napa cabbage, tough outer leaves discarded, thinly sliced (4 cups)
  • 3 scallions, stems trimmed, chopped
  • 1 medium carrot, julienned
  • 3 garlic cloves, smashed
  • 12 large shell-on shrimp
  • 1 piece (3 inches) ginger, sliced
  • 1 package (14 ounces) firm tofu, drained, patted dry, and cut into 1-inch cubes
  • 1 jalapeno chile, sliced and seeded
  • Scallions, thinly sliced, for garnish
  • 1 medium carrot, julienned
  • 1 napa cabbage leaf, quartered lengthwise
  • 8 to 10 cups water
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Moroccan Chicken

Ingredients
  • 2 carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
  • 1 cup canned chickpeas, rinsed and drained
  • 1 small onion, cut into 1/4-inch pieces
  • 1/2 cup raisins
  • 1 tablespoon finely chopped peeled ginger
  • 2 cloves garlic, finely chopped
  • 6 sprigs fresh thyme
  • Zest of 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons coarse salt, plus more as needed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1 pinch of ground cinnamon
  • 8 chicken legs, skin removed
  • 1/2 cup homemade or canned low-sodium chicken stock
  • Cooked couscous, for serving
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Mediterranean Chicken

Time:1 hour
Ingredients
  • 1/4 cup all-purpose flour
  • 8 chicken legs (6 to 8 ounces each), split and skin removed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, thinly sliced
  • 1 1/4 cups reduced-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1/3 cup Kalamata olives, pitted and halved
  • 4 strips orange zest (1/2 by 2 inches)
  • Coarse salt
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