Summary

Ingredients

• 8 chicken legs
• 40 ml vegetable oil
• 1 tablespoon cumin
• 5 spring onion (s)
• 4 cloves garlic, chopped
• 3 potato (s)
• 1 lime (s)

For the spice mix: (Massalé-)

• 1 onion (s)
• 3 spring onion (s)
• 3 cloves garlic
• 1 teaspoon coriander, ground
• 1 chilli pepper (s), pitted
• 1 teaspoon cumin
• 5 clove (s)
• 4 tablespoon turmeric
• Salt pepper

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Instructions

1. Peel the skin off the chicken thighs. Fry in hot oil on all sides for twenty minutes, until the meat has turned a nice light brown color. Take out of the pan.
2. In the remaining fat, sweat the cumin, chopped onions and garlic vigorously for about 5 minutes. Return the chicken legs and mix everything well.
3. Add a glass of water to the ingredients for the massalé mixture and puree everything with the hand blender. Pour the massalé over the chicken legs and let it simmer covered for a quarter of an hour.
4. Peel and dice the potatoes. Add to the chicken thighs and simmer for about ten minutes until they are cooked through. Season to taste with lime juice, salt and pepper.
5. Rice goes well with it.