Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 large chicken legs
- pepper
- Paprika powder
- 2 tablespoons oil
- 2 large onions, (chopped)
- 400 ml broth, instant
- 1 small Glass olives, green (filled with peppers)
- 1 small Can / s tomato paste
- marjoram
- Madeira
- Worcester sauce
- Tabasco
- possibly sauce thickener, (light)
Print Recipe
Pin Recipe Instructions
- Season chicken legs with pepper and paprika. Fry in 2 tablespoons oil over medium-high heat for 3 minutes per side until browned. Add chopped onions and sauté for 2 minutes. Pour in 400 ml broth. Slice olives thinly and stir in with tomato paste. Sprinkle chicken with marjoram. Cover and simmer for 50 minutes.
- After 45 minutes of simmering, preheat oven to 200°C (392°F).
- Remove chicken legs and place in an ovenproof dish. Bake in the preheated oven at 200°C (392°F) for 8 minutes until skin crisps.
- While chicken bakes, season the pan sauce with Madeira, Worcester sauce, and Tabasco to taste. If needed, thicken lightly with sauce thickener.
- Pour sauce over chicken legs just before serving.
- Serve with curry rice.
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