Saturday, December 3, 2016
CAJUN-SPICED ROASTED CHICKEN LEG STUFFED with SPINACH in Honey Garlic Sauce
quarter leg chicken
For Sauce :
1. Debone the quarter leg chicken and season with Cajun spice
2. Stuff with roasted bell pepper, kesong puti and buttered spinach and then sew it from the other end of the of the skin using toothpick.
3. Season it with dry spice, salt, pepper, and paprika powder. Then sear it both side until nice color.
4. Finish in the oven at 160-180°C for 15 minutes.