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Before you jump to Chicken Leg with Caper Mash recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some improvements. Each and every family should start generating changes that are environmentally friendly and they must do this soon. The kitchen area is a good starting point saving energy by going much more green.

Although it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. As soon as you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many people wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is specifically effective when it’s full before a cycle is started. By cool drying or even air drying the dishes instead of heat drying them, you can add to the amount of money you save.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. It is quite straightforward to live green, after all. It’s about being sensible, usually.

We hope you got benefit from reading it, now let’s go back to chicken leg with caper mash recipe. You can cook chicken leg with caper mash using 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Chicken Leg with Caper Mash:

1. Take 1 tbsp olive oil
2. Get 2 chicken legs
3. Get Sea salt
4. Use Ground black pepper
5. Provide 4 cloves garlic, peeled but whole
6. Get 40 g butter
7. Get 1 red onion, sliced
8. Provide 1 green chili, with seeds, chopped
9. You need 2-3 potatoes, depending upon size
10. You need 1 tbsp crème fraîche or milk
11. Provide 1 tbsp capers, lightly crushed

Instructions to make Chicken Leg with Caper Mash:

1. Pre-heat oven to Gas Mark 6 or electric equivalent (probably 190-210C, Circotherm 170C)
2. Make one slit in each chicken drumstick and thigh (they don’t have be separated), season the chicken legs and slide a garlic clove into each slit. Use 10g butter to smear over the chicken skin.
3. Heat the oil in an ovenproof dish and gently fry the red onion and chili until the onion is beginning to caramelise, about 5 minutes. Avoid stirring but instead use a spatula to slide the onion slices around if necessary to prevent sticking.
4. Remove from the hob, gathering the onions and chili to make two (or four if you’ve jointed the legs) shallow mounds and place a chicken piece on each mound. Roast in pre-heated oven until the chicken is cooked, around 40 minutes.
5. Boil the potatoes in lightly salted water, drain in a colander and return to the warm saucepan. Cover and allow to settle for a few minutes, then mash with the rest of the butter and the crème fraîche/milk. Then stir in the capers, taste and season - with the capers, salt may not be needed.
6. Place the chicken legs on their beds of onion and chili onto plates and add the caper mash. Other vegetables can be served as accompaniments: a few frozen peas and carrots add colour.

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