Roasted chicken leg quarters with pecan, sage and garlic stuffing

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PHOTO: Henk Hattingh
PHOTO: Henk Hattingh

Enjoy this mouth-watering recipe that combines chicken, pecan, sage and garlic.

1 Pecan, sage and garlic stuffing Combine the nuts, sage, rosemary, garlic, lemon-herb seasoning, salt and pepper in a small bowl. Add 15-30ml (1-2T) melted butter and stir through. Add the breadcrumbs and egg and mix until well combined.

2 Place each deboned leg quarter on a flat surface, skin side down, with the thigh meat closest to you. Divide the stuffing mixture into four sausage shapes. Place most of the stuffing in the centre of each thigh portion, and tuck the rest into each drumstick section. Pull the meat and skin around the stuffing and tie with string. Season with salt and pepper.

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