Roast Chicken Legs with Chili and Cinnamon Rub
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Ingredients
  • ¼ cup pure chili powder
  • 1 Tablespoon plus 1 teaspoon imported paprika
  • 1 Tablespoon plus 1 teaspoon ground cumin
  • 2 teaspoons granulated white sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of ground cloves
  • 8 small chicken legs with thighs attached
  • 2 Tablespoons olive oil
Instructions
  1. Heat oven to 400 degrees F. Have a large flat baking pan with sides ready. Line with nonstick foil or parchment, if desired.
  2. Combine all the spices together in a small mixing bowl. Rub both sides of each piece of chicken and lay on prepared baking sheet. Drizzle with the olive oil.
  3. Roast for 30 to 35 minutes or until the juices run pale yellow, basting several times with pan juices while roasting.
  4. Serve hot. It's great with a creamy polenta and a stir fry of colorful peppers and tomatoes.
Recipe by The Culinary Cellar at https://theculinarycellar.com/spur-of-the-moment-cook/