Summary

Ingredients

• 12 chicken legs
• 5 tablespoon tomato ketchup
• 2 tablespoon honey
• 6 tablespoon oil
• 3 tablespoon soy sauce
• 3 tablespoon chili sauce, sweet and hot
• g 1,500 potato (s)
• 3 cloves garlic
• 250 g onion (s)
• 2 sprigs rosemary
• 1 bunch thyme
• 1 glass chicken broth
• 500 g tomato (s)

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Instructions

1. Season the legs with salt and pepper and place in a large baking dish or roaster. Bring the ketchup, honey, soy and chilli sauce to the boil and brush the legs with it.
2. Peel and wash the potatoes, peel the garlic and onions, slice the garlic, cut the onion into wedges. Pluck the rosemary and thyme. Mix everything with the oil, season with salt and pepper and spread around the legs.
3. Roast in the oven at 200 degrees on the 2nd rack from the bottom for about 50 minutes, gradually pouring in the chicken broth.
4. Score the tomatoes crosswise and place in the mold after 40 minutes. Serve with thyme.
5. Remarks:
6. The amount can be calculated up and down as desired, the spiciness can be controlled by the chilli sauce (that`s the Thai sweet chilli sauce for chicken / springrolls). I usually leave out the tomatoes and use more potatoes because they taste so wonderfully spicy.
7. I heat the stock or broth in the same saucepan in which I boiled honey, soy and chilli. In this way, the remains dissolve and the stock becomes more intense.