For many years, chicken legs has been a food that we’ve made whenever we have been short on money, or when we haven’t had any idea on what to cook, or when we wanted to have a nice dinner with minimal effort.
Originally the concept was to fry the legs, boil the rice, and consume with salad. The mix of grease, oil and spices left in the bottom of the pan was just thrown away. One time I had this idea to try to use the drippings as a gravy for the rice. And it was incredibly good! Since then we have wondered several times, how we could throw away such a delicious part of the dinner.
Years passed, and the chicken and rice were eaten with the delicious drippings. And poof! A new idea: couldn’t you cook other things in the drippings as well, besides the chicken: wouldn’t that make even more filling gravy! And so we have taken one step forward. Now the chicken is baking in the oven with for example tomatoes, garlic, celery and mozzarella. The taste has gone so far from where we started years ago when first making this dish – not sure if it can get any better from here!
Of course some things are still the same – good meal when you’re short on money, good option when you have no idea what to cook and still takes very little effort to make.
Tags: oven baked chicken legs with halloumi vegetables mozarella