Merryl's Gluten Free Chicken Legs

Merryl's Gluten Free Chicken Legs


1 person made this

I wanted something that could be eaten hot or cold, and was gluten free.

phinnie Queensland, Australia

Serves: 6 

  • 18 Chicken Drumsticks
  • 4 Cups Plain Greek Style Yoghurt
  • I bunch Coriander chopped
  • 2 teaspoons Ground Coriander Seeds
  • 2 teaspoons Cumin
  • 2 teaspoons Turmeric
  • Juice and zest from 2 lemons (I at times am too darn lazy to zest the lemons!)
  • Salt
  • 1 teaspoon sugar (if required not necessary)

Preparation:20min  ›  Cook:1hour30min  ›  Extra time:10min  ›  Ready in:2hours 

  1. Mix in a large bowl the yoghurt, chopped coriander, ground coriander, cumin, turmeric, lemons, salt and sugar. Dunk the legs into the mixture to cover well and place on a baking rack over a large baking tray lined with baking paper (I use a large tray). The secret is to place them close together and alternate ways (the skinny end goes next to the meaty end etc etc etc) If there is any yoghurt mixture over, then just tip it over the legs where there is less covering. I never waste any.
  2. Bake in a moderate over 180 degrees C for approximately one and a half hours. Check after and hour. When they are cooked they will be browned. However the meat is incredibly moist, and there will be some juices on the tray under the drumsticks.
  3. Serve with green beans and a dollop of the yoghurt mixed with cucumber and a bit of lemon juice.

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