Turkish Chicken Legs (Tavuk But)
Juicy and flavorful Turkish chicken legs marinated in a yogurt and tomato paste mixture, then oven-baked until perfectly golden and tender.
INGREDIENTS
- 1 tablespoon (1.01 tablespoon) tomato paste
- 3 tablespoons (3.04 tablespoons) Greek yogurt, or plain yogurt
- 1½ teaspoons (1.52 teaspoons) paprika
- 1 teaspoon (1.01 teaspoon) red pepper flakes, pul biber
- 1 teaspoon (1.01 teaspoon) ground cumin
- ½ teaspoon (0.51 teaspoon) black pepper
- 1 teaspoon (1.01 teaspoon) oregano
- 1 teaspoon (1.01 teaspoon) sea salt
- 3 cloves (3 cloves) garlic, grated
- 2 tablespoons (2.03 tablespoons) olive oil
- 1 kilograms (2.2 lb) chicken legs, chicken drumsticks
INSTRUCTIONS
- In a large bowl, mix together the tomato paste, yogurt, paprika, red pepper flakes, cumin, black pepper, oregano, salt, garlic, and olive oil.
- Add the chicken legs to the bowl one by one, coating each piece thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally 4–5 hours or overnight for deeper flavor.
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Arrange the marinated chicken legs skin side down on the prepared baking sheet, leaving space between each piece.
- Bake in the center of the oven for 25 minutes. Then flip the chicken legs, place the tray on a lower rack (to prevent burning), and bake for another 15–20 minutes, or until nicely browned and cooked through.
NUTRITION
Calories: 388kcalCarbohydrates: 4gProtein: 25gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 133mgSodium: 747mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 727IUVitamin C: 2mgCalcium: 48mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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