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Chilli chicken legs with wheat

2 servings
Prep info
5 min prep + overnight marinade + 15 min prep + 2 hr roast
Prep time
Not set
Cook time
10 hours, 10 minutes
Time required
10 hours, 10 minutes
Oven preheat
Mains - Misc


  • 1 Kg dry chicken legs
  • 1/4 c soy sauce
  • 1/4 c sweet chilli sauce
  • 1 c wheat
  • 250 g crushed tomatoes
  • 1/2 onion
  • 1/4 c parsley
  • olive oil
  • salt
  • pepper
  • parsley, for serving


In a big bowl mix soy and sweet chilli sauce. Add the chicken legs and rub them with the sauce. Leave them to marinade in the fridge for night or outside for a few hours. Rinse the wheat, drain it and leave it to soak in cold water, also for a few hours.

Turn on the oven to medium heat. Oil the baking dish with the olive oil. Chop the parsley and the onion and mix it with the crushed tomatoes. Drain the wheat and mix it with the tomatoes also. Season with a little salt and pepper. Spread the wheat in the oiled backing dish and top it with the marinaded chicken legs. Add half of the marinade. Cover with thin foil and put in the oven for an hour. 

After an hour uncover the dish, shake it a bit and put it back in the oven for another hour. In the middle of the second hour, turn the legs over so they'll get color from both sides. Garnish with fresh chopped parsley. Serve hot.


SJ Note 15 July 2009: I shall try this with pearl barley first: use 1/2 cup instead of 1 cup, and omit the soak, - still need to check whether I need to up the liquid.

SJ Note 27 July 2009: Good flavor, but I don't like barley.  So try it with rice next time.  Otherwise, a great dish - good flavor, easy, and by leaving the skins on the legs, moist and flavorful chicken, too.  Definitely a keeper!

SJ Note 6 Aug 2010: Good flavor for the chicken.  Found wheat and tried it, the flavor is fine, but it's too chewy for me (Chris doesn't mind it).  Actually try it with rice next time.