Chicken Legs on Peppers and Pineapple

Summary

Ingredients

• 4 chicken leg (s)
• 1 pineapple
• 3 bell peppers, red and / or green
• 4 small onion (s)
• 2 cm ginger
• 4 tablespoon olive oil
• 2 tablespoon oil, (sunflower oil or similar)
• 2 tablespoon paprika powder
• 1 clove garlic, pressed
• 2 tablespoon tomato paste
• 1 tablespoon honey
• 1 tablespoon sugar, brown
• 2 tablespoon balsamic vinegar
• salt

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Instructions

1. Mix the sunflower oil, paprika powder, pressed garlic, tomato paste, honey, and salt in a small bowl. Heat in the microwave for 1-2 minutes, stirring once halfway through, until warm.
2. Cut 4 shallow slashes into the skin of each chicken leg. Brush about 1/3 of the marinade over the skin side. Cover and refrigerate for 1 hour.
3. While the chicken marinates, cut the pineapple into large chunks. Core the bell peppers, remove the seeds, and cut into large pieces. Peel the onions and quarter them. Peel the ginger, halve it lengthwise, and slice into thin strips.
4. Preheat the oven to 200°C (392°F) with top and bottom heat.
5. Brush a large baking sheet with some of the olive oil. Spread the pineapple chunks, bell pepper pieces, onion quarters, and ginger slices on the sheet. Drizzle with the remaining olive oil and season with salt.
6. Place the marinated chicken legs skin-side up on top of the vegetables. Bake for 20 minutes.
7. Turn the chicken legs skin-side down and brush the underside with half of the remaining marinade. Bake for 15 minutes.
8. Turn the chicken legs skin-side up again, brush with the remaining marinade, and bake for another 15 minutes until the chicken reaches an internal temperature of 74°C (165°F).
9. Transfer the chicken to a serving plate and keep warm.
10. Remove the ginger slices from the baking sheet. Transfer roughly half of the roasted pineapple and vegetables to a blender, add the pan drippings, brown sugar, and balsamic vinegar, then puree until smooth. Pour the sauce into a small saucepan and simmer over medium heat for 2-3 minutes, stirring occasionally, until slightly thickened. Season with salt to taste.
11. Serve the chicken legs and roasted vegetables with the sauce.