Chicken Legs on Peppers and Pineapple
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Make a marinade from the neutral oil, paprika powder, garlic, tomato paste, honey and the spices. Heat them up (I put them in the microwave for a moment).
- Spread about 1/3 of the marinade on the skin side (cut four times) of the chicken legs. It is best to marinate for 1 hour in the refrigerator.
- In the meantime, cut the pineapple and bell pepper into large pieces and spread them on a baking sheet brushed with olive oil.
- Preheat the oven to 200 degrees, top and bottom heat.
- Peel the onion, quarter it and put it on the baking sheet. Peel the ginger, cut in half and cut into slices, also spread on the baking sheet. Season with salt and pour the rest of the olive oil over it.
- Now place the chicken legs on the mixture with the skin side up. After 20 minutes turn the chicken drumsticks and coat the underside with marinade, after 15 minutes turn them back on the skin side, brush again and bake for another 15 minutes.
- Keep the finished chicken legs warm.
- Puree about half of the pineapple and paprika mixture (I take the ginger out beforehand) and the leaked roasting liquid with the brown sugar and the balsamic vinegar into a sauce - thicken and season to taste.
- We also have rice and of course the oven vegetables.
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