It was Saturday evening, mid winter and nothing much on except cooking dinner for some good neighbours who were busy renovating their house. They had spent the day preparing and painting their living and dining room and needed a good meal and a glass of wine as a reward. I was feeling like Mexican flavours and I had seen some fresh looking tomatillo's at the local IGA, and so this dish was born.
This fed four with no left overs :(
4 whole chicken legs cut in half
1 small onion chopped
1 clove of garlic sliced
1 tablespoon of cumin
About two cups of chopped tomatillos
Brown the chicken legs in a large skillet, Place them skin side down so that they will render their own fat to cook in and there is no need to add any olive oil. When they are just browned remove from the skillet and add the onion, garlic and tomatillos
This fed four with no left overs :(
4 whole chicken legs cut in half
1 small onion chopped
1 clove of garlic sliced
1 tablespoon of cumin
About two cups of chopped tomatillos
Brown the chicken legs in a large skillet, Place them skin side down so that they will render their own fat to cook in and there is no need to add any olive oil. When they are just browned remove from the skillet and add the onion, garlic and tomatillos
