By emensah m
Preheat your oven to 200°C (392°F).
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the pine nuts to the skillet and toast them lightly with the onions for another 3 minutes, stirring frequently to avoid burning.
Add the chopped dates to the onion and pine nuts mixture, stir well, and remove from heat. Season with salt and pepper to taste.
Carefully lift the skin of each chicken leg quarter. Stuff about 1/4 of the mixture under the skin of each leg, spreading it evenly. Be careful not to tear the skin.
Place the stuffed chicken legs on a baking tray. Drizzle them with the remaining 1 tablespoon of olive oil and sprinkle with salt, pepper, and the zest of one lemon.
Roast the chicken in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden brown.
While the chicken is roasting, sauté the mixed greens in a pan with a little olive oil, salt, and juice of one lemon until wilted and tender, about 5-7 minutes.
Serve the roasted chicken legs warm, accompanied by sautéed greens.
How did this recipe turn out? Let others know!
to rate this recipe
This Dinner Main Course recipe is ready in 60 minutes and features chicken leg quarters, pine nuts, Medjool dates, chopped and other delicious ingredients. Contains 740 calories total.
Preheat your oven to 200°C (392°F).
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the pine nuts to the skillet and toast them lightly with the onions for another 3 minutes, stirring frequently to avoid burning.
Add the chopped dates to the onion and pine nuts mixture, stir well, and remove from heat. Season with salt and pepper to taste.
Carefully lift the skin of each chicken leg quarter. Stuff about 1/4 of the mixture under the skin of each leg, spreading it evenly. Be careful not to tear the skin.
Place the stuffed chicken legs on a baking tray. Drizzle them with the remaining 1 tablespoon of olive oil and sprinkle with salt, pepper, and the zest of one lemon.
Roast the chicken in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden brown.
While the chicken is roasting, sauté the mixed greens in a pan with a little olive oil, salt, and juice of one lemon until wilted and tender, about 5-7 minutes.
Serve the roasted chicken legs warm, accompanied by sautéed greens.
Calories per Serving: 740
Your Rating:
