Hello Everyone! March is here which can only mean one thing for Amcarmen’s Kitchen. That’s right! A new month means a new fruit to play with and we’re all about Apples this March! More specifically we’re going to be playing around with Red Washington Apples only because they were on sale at Rustan’s Supermarket for only P28 apiece! I think they were originally priced at like P35 or something. I know it’s not much of a difference but other supermarkets have them priced at P230 or something per kilo, which is crazy!
I’ll keep my introduction short tonight, as I am not feeling well today – the creative writing juices aren’t flowing at the moment, apologies for that. I didn’t want to start off my post in saying what happened, but you can read more about it at the end of the post.
Before we dive right into the recipe, please head on over to Taste of Home for the original recipe where I drew my inspiration.
PREP TIME 5 MINS* | COOKING TIME 30 MINS | SERVES 3
*Allow for up to 4-6 hours to marinate the chicken, or even better, overnight in the fridge. Remove from the fridge about an hour before baking to bring the meat back to room temperature.
- 3 whole chicken legs (about 1/2 kg)
- 1 large brown onion, peeled and wedged
- 1 large Red Washington Apple, washed and wedged
- Freshly cracked black pepper
For the marinade
- 5 whole cloves
- 2-3 garlic cloves, peeled and crushed
- 1 cinnamon bark
- 1/3 cup Hickory BBQ sauce
- 1/4 cup apple juice
- 1 tbsp honey
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp whole black peppercorns
- Combine the marinade ingredients in a small bowl. Dip the chicken whole legs into the marinade and then place skin side down into an oven-safe Pyrex dish.
- Pour the remaining marinade into the Pyrex dish, cover with cling wrap and then set aside in the fridge to marinate for about 4-6 hours or overnight.
- When ready to bake, remove from the fridge and turn the chicken legs over skin side up. Leave aside to bring to room temperature, about an hour.
- Preheat oven to 200C (400F or gas mark 6). Scatter the wedged apples and onions onto the Pyrex dish, and season with a touch of freshly cracked black pepper. Bake in the oven for 30 minutes.
- Once done, turn the heat off. Drain the sauce into a small saucepan and place the chicken back into the oven to keep warm.
- Bring the sauce to a boil over medium-high heat. Once boiling, add slurry of cornstarch to the sauce to thicken it. Once thickened, turn the heat off.
- Serve with any sides of your choice. I served mine with a side of salad with cherry tomatoes and French beans, and corn on a cob.
Before I end tonight’s post, I would just like to say that it’s been one heck of a crazy week! So busy that I haven’t even had the time to plan and cook my dishes for this month ahead of time, which is what I usually do to stay on top of things. This is one of the reasons why tonight’s post isn’t as informative as my previous posts. The reason for that being is that I’m also suffering from piercing stomach pains and an irritable bowel syndrome, quite possibly due to food poisoning. I’m confined at home and hydrating lots. Hopefully I’ll be all good in the coming days and I can get back on track with my cooking and writing by the weekend or early next week!
– Ally xx