Horror is a tasty and delicate part of the chicken. The meat in them is juicy, although not as dietary as in the brisket. It takes little time to cook the legs, it takes little time, and recipes with such an ingredient exist the most diverse. We will share them in this article.

Horler with dried tomatoes in a slow cooker

We bake chicken stroke according to this recipe in a slow cooker, having previously held it in a marinade of dried tomatoes in a marinade. The whole secret of the dish is precisely in an unusual sauce, which is made of oil, garlic, spices and dried tomatoes. The ingredients for the dish are given below:

• chicken legs - 6 pcs .;
• butter - 100 g;
• dried tomatoes in oil - 10 pcs.;
• rosemary - 1 twig;
• thyme - 1 twig;
• garlic - 3 cloves;
• black pepper, salt.

Cooking chicken stories in a slow cooker in this way:

1. We will hold the butter in the warmth, for example, on the table at room temperature. You can’t drown it, but it should be soft.
2. Then we add cleaned cloves of garlic, thyme and rosemary, dried tomatoes, black pepper and salt to the clock. All this with a shift with a blender.
3. We received a marinade for legs. We smear the chicken with a mixture and leave for half an hour.
4. Put the legs in the slow cooker, we will cover the residues of the marinade on top. We put the program "Baking" and bake the legs for 30 minutes.

Stuffed legs in a slow cooker

Stuffed legs are a festive dish popular today. The ingredients for him, as a rule, are inexpensive, but the taste is excellent, and the appearance is very representative. We will start these legs before baking in a slow cooker with prunes and nuts, but what we will use during cooking:

• chicken legs - 6 pcs .;
• prunes - 100 g;
• crushed walnuts - 0.5 cups;
• parsley - 1 bundle;
• cream - 1 cup;
• onions - 1 large head;
• salt and black pepper.

Bake stuffed legs in a slow cooker in several actions:

1. From the chicken legs, carefully remove the skin, trying to cut it anywhere and not to tear. Then separate the meat from the seeds and twist in a meat grinder.
2. The prunes are also twisted with Kuryatina, the nuts are explained.
3. Mix prunes, minced meat and nuts, salt, pepper. We fill the leather “bags” with minced meat, fix the edges with either threads or toothpicks.
4. Put the legs in the bowl. Mix cream with chopped herbs and salt. Cut the onion with thin half rings.
5. We put half rings over the legs, pour the cream into the slow cooker. In the program "Baking" we cook the dish for 40 minutes.

Khornka with maple syrup in a slow cooker

In order to get a crispy crust on the legs after baking, we will pre -soak them in a sweet marinade. We add the usual soy sauce, wine vinegar, as well as a rare ingredient for our kitchen - maple syrup. To prepare legs in a slow cooker, we use the following:

• horch - 6 pcs.;
• soy sauce - 2 tbsp;
• olive oil - 3 tbsp.;
• maple syrup - 50 ml;
• wine vinegar - 50 ml;
• thyme - to taste;
• sharp pepper - to taste;
• salt.

Prepare a ham in a slow cooker like this:

1. We make a marinade of soy sauce, olive oil, wine vinegar and maple syrup. For severity, add a small amount of ground acute pepper, for the aroma we put thyme. I will salt the marinade a little, given that the composition already has salty soy sauce.
2. Wash the legs and soak in the marinade for 1-2 hours.
3. Then we plunge the legs in the slow cooker, set the “baking” mode, and pour the remaining marinade on top of the chicken. Bake the legs in a slow cooker for 30-40 minutes.

Horror with apples and prunes in a slow cooker

We invite you to put out chicken legs under sour core on a sweet fruit pillow. For legs in a slow cooker, we will use:

• chicken legs - 6 pcs .;
• prunes - 100 g;
• apples - 2 pcs.;
• sour cream - 300 g;
• salt, ground coriander and black pepper;
• vegetable oil - 3 tbsp. ..

The stages of cooking are indicated below:

1. We free chicken legs from the skin, rub with seasonings and salt.
2. In hot oil, fry the legs in the slow cooker to the crust, turning on one side to the other and using the "frying" mode.
3. We take out the legs on the plate. Cut the apples in half, cut the seeds. We chop the halves with slices and lay out the layer on the bottom of the bowl.
4. Pour a layer of prunes on top. It should be without bones and cut into pieces.
5. On the prunes we put the fried legs, water the salted sour cream.
6. Stew the legs in a slow cooker for 20 minutes in the “Extinguishing” program.

Spicy legs with pistachios in a slow cooker

The originality of such a dish is determined by the composition of spices. There is ginger and cinnamon, paprika and ground pepper, as well as exotic and non -cheap saffron. From these seasonings, lemon juice and oil we will make a marinade, and then we bake the hammer in a slow cooker that heated by him. The recipe used the following products:

• chicken legs - 1 kg;
• red onion - 1 pc.;
• lemon - 1 pc.;
• pistachios - 50 g;
• olive oil - 50 ml;
• cinnamon - 1 tsp;
• ginger - 10 g;
• ground paprika - 1 tsp;
• safran - 1 pinch;
• salt;
• black pepper.

Here's how we will prepare spicy legs with pistachios in a slow cooker:

1. We soak the saffron in boiling water for a few minutes. Three peeled ginger spine, chop the onion with half rings.
2. I can and put my legs in a bowl. Pour the saffron along with water, squeeze the juice of the lemon, add oil, pepper, cinnamon, salt, ginger and paprika. Mix seasonings with meat and pickle for 2 hours.
3. Then we put the chicken into the bowl, pour the marinade on it. Pour the chopped onion. In the "Baking" mode, we cook a ham in a slow cooker for 30-40 minutes.
4. Grind pistachios, pour on the dish. Keep the meat in the bowl for another 10 minutes, then serve to the table.

Horror in lemon zest in a slow cooker

To make chicken fragrant, we will add lemon zest to it prepared for it. While the chicken is baked, from the remains of the sauce, cream and broth, we will make the sauce and pour aromatic legs along with the side dish before serving. For such legs in a slow cooker, we use the following:

• horror - 6 pcs.
• lemons - 2 pcs.;
• sharp pepper, salt - to taste;
• chicken broth - 400 ml;
• cream - 700 ml;
• sugar - 2 tbsp;
• fresh parsley - to taste.

Chicken straps are prepared in a lemon zest in a slow cooker in this way:

1. From lemons we clean the zest, after pouring them with boiling water. We squeeze the juice of fruits, measure 6 tbsp, pour into a bowl.
2. We put the chicken -cuts divided into the hips and lower legs there. Add pepper, zest, salt and sugar. Mix the meat in the marinade and leave for 2 hours. The legs in the sauce will turn over to the other side in an hour.
3. Then we lay the legs in a slow cooker lubricated with oil. Bake in the "baking" mode for 40 minutes.
4. The remains of the marinade will be connected to the chicken broth and cream. Put on fire and boil for about 20 minutes.
5. With this sauce, you can water the meat when serving.

HORROK in pomegranate sauce in a slow cooker

As in the previous recipe, in front of the frying we will marry the legs in pomegranate juice with spices. The remains of the marinade will not be in vain, but will be used in the sauce. We will prepare delicious and festive legs in a slow cooker from the following:

• hORROCHKS - 6 pcs.;
• liquid honey - 2 tbsp.;
• natural grenade juice - 1 l;
• lemon zest - 1 tbsp.;
• red wine - 4 tbsp.;
• lemon juice - 1 tbsp.;
• olive oil - 50 ml;
• garlic - 4 teeth;
• sugar - 1 tsp;
• bulbs - 1 pc.;
• tomatoes - 3 pcs.;
• coriander, black pepper, salt - to taste;
• grenade grains - 1 tbsp.

And now let's prepare a ham in a slow cooker for a pomegranate juice sauce:

1. The freshly squeezed juice is combined with red wine, liquid honey, lemon juice and zest, garlic, salt and seasonings.
2. We immerse the legs into this liquid and withstand 4-5 hours.
3. In the slow cooker, heat olive oil. Gently take out the handful of the marinade, fry from all sides until complete readiness. For such a purpose, we choose the program "Frying".
4. Pour the chopped onion in the remaining oil from the chicken. First, fry it just like that, then add sugar and fry it for a couple of minutes. Put the tomatoes cut into a cube and simmer for 20 minutes.
5. Pour the marinade and boil the sauce with an open lid for another 15 minutes.
6. Giving the legs on the table, water them along with the side dish prepared by the sauce and sprinkle with pomegranate grains.

Hor should with olives and garlic paste in a slow cooker

This interesting recipe for Moroccan cuisine is infrequent for us, and if you want exotic, prepare a chicken, following our description and using the following products:

• horch - 3 pcs.;
• green olives - 70 g;
• black olives - 70 g;
• onions - 2 pcs.;
• lemon - 1 pc.;
• tomatoes in its own juice - 500 g;
• garlic - 4 teeth;
• ground paprika - 1 tsp;
• olive oil for paste - 50 g;
• olive oil for frying - 3 tbsp.;
• kumin - 1 tsp;
• salt is to taste.

By steps, the cooking process can be described as follows:

1. We divide the legs on the lower legs and hips, remove the skin. Cut the meat near the joints, take out the seeds.
2. Put the pulp in a bowl. In another container, squeeze the garlic, paprika, salt and cumin, pour olive oil. We rub these products with a wooden spoon to get a pasta.
3. Garberry paste rub the meat from chicken legs. We send to infuse at night or at least 4 hours.
4. We clean the lemon from the zest, cut into slices. We lay them out on a wide plate, sprinkle with salt and put them in the refrigerator.
5. Small the onion. In hot olive oil in the "Frying" mode, fry the legs in a slow cooker from all sides. Then we pour on the onion to the chicken and close the multicooker lid.
6. Cook meat with onions for another 10 minutes. Then we put the slices of the salty lemon, olives without bones, slices of tomatoes in your own juice.
7. We extinguish in the Option option for half an hour.

Horror in a slow cooker. Video