Summary

Ingredients

• 4 chicken thighs (thighs!)
• 1 shallot (s)
• 1 piece (s) ginger
• 200 g celery
• 15 cardamom pod (s), green; more
• 80 g almond (s), peeled
• 1 teaspoon coriander
• 1 teaspoon peppercorns, black
• nutmeg
• 200 g yourt, cream, Greek
• 200 ml poultry stock, self-cooked or from a jar
• salt and pepper
• olive oil

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Instructions

1. Peel and finely dice shallot; Break the cardamom out of the capsules.
2. Roast the almonds in a pan until light brown, then roughly chop.
3. Crush the cardamom seeds, coriander and pepper in a mortar. Sauté shallot in oil, add spice mixture and rub some nutmeg over it. Steam for about 5 minutes, then let cool down. Puree the mixture with the chopped almonds, yoghurt and a little salt in a blender.
4. Remove the skin from the chicken thighs, salt the legs and brush with about 2/3 of the paste.
5. Marinate for at least 2 hours; longer is not a problem either.
6. Clean the celery and cut into small slices. Peel and finely dice the ginger.
7. Fry the celery in olive oil, add the ginger and pour into a baking dish.
8. Place the chicken legs on the vegetables and pour in some stock.
9. Cook in the combi steamer as follows:
10. 20 min - 180 ° 8212;- 85% humidity
11. 15 min - 200 ° 8212;- 30% humidity
12. Observe the degree of browning in the last 5 minutes; if necessary reduce the temperature and increase the humidity a little.
13. Towards the end of the cooking time of the legs, put the remaining stock and paste in a saucepan, cook vigorously and season with salt and pepper.
14. Serve the legs with the sauce.
15. This goes well with rice with barberries or couscous.