Spiced chicken legs

Finally, a meaty recipe! 

I don't always eat the same meals as my family, but on this night we all enjoyed this delicious and inexpensive meal. The trickiest thing about eating meat on a low histamine diet is making sure it is as fresh as possible and is eaten right away after it is cooked. Oh, how I miss those meaty leftovers! Thankfully these legs were so very good there were no leftovers for me to drool over the next day. This recipe can be halved or doubled etc as required.

SPICED CHICKEN LEGS

8 chicken drumsticks

1 tsp sweet paprika (not hot)

1 tbsp soft brown sugar

1 tsp ground coriander/cilantro

1/4 tsp sea salt

1. Preheat oven to 230°C/450°F

2. Combine sugar and spices in a bowl, mixing really well
3. Pat the drumsticks dry with paper towel and roll in the spice mix
4. Using your hand, rub legs all over to ensure they are evenly coated  
5. Cook in the oven on a tray or baking dish for 30-45 minutes - all ovens will vary

Check on the chicken after 30 minutes and if they are not done to your liking, simply return them to the oven for 5 minute intervals until cooked. I like my chicken well done which means an internal temperature of 85°C/185°F. 

Enjoy straight from the oven ❤️