Baked Chicken Whole Legs with Potatoes

Roast slivered almonds in a preheated oven at 180° C for 5 – 6 minutes or until golden brown.

Make 2 – 3 diagonal cuts on chicken meat then marinate with combined ingredients (A) for at least 20 minutes.

Dredge chicken in the flour then shake off any excess.

Fry chicken one at a time in a heated saucepan with olive oil for 3 – 4 minutes per side or until slightly golden. Transfer chicken to a roasting pan lined with aluminum foil.

With the remaining hot oil in the saucepan add in onion and garlic. Fry and sauté for 2 – 3 minutes or until onion has softened.

Add capsicum and potatoes. Stir in curry powder and thyme. Add remaining marinade (A) and put in some water. Fry for a while.

Pour sauce over the chicken together with the potatoes. Cover with foil and bake at 180° C for 25 – 30 minutes or until chicken is cooked through.

Serve chicken with slivered almonds as a garnishing.