Published on Sep 10, 2012
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This week we're heading to North Africa for the flavors inspired by Morocco, Tunisia and Algeria.
We've planned a menu just for you from the appetizer all the way down to the dessert! This week we're throwing a ""progressive meal"". So check back each day this week to get the next course of the menu.
North African Menu Playlist
ROASTED CHICKEN LEGS WITH EXOTIC SPICES
8 Chicken Leg quarters (includes the thigh and the drumstick)
2 tbsp cinnamon
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp salt
1 tsp pepper
2 tbsp grapeseed oil
2 tbsp chopped cilantro, for garnish
Preheat oven to 425.
In a small bowl combine spices and salt and pepper.
Set a rack over a rimmed baking sheet. Lightly brush chicken with oil, and then rub spice mixture liberally over chicken.
Roast for 30-40 mins until juices run clear and an instant read thermometer registers at 175 degrees.
Place chicken on a platter and garnish with chopped cilantro.
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