Summary

Ingredients

• 4 chicken legs
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 3 cloves garlic
• 1 tablespoon paprika powder, hot pink
• 1 tablespoon paprika powder, noble sweet
• 400 g red pepper (s)
• 200 g onion (s)
• 2 tablespoons oil
• 150 g crème fraîche
• 150 g yourt (cream yourt)
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1 tablespoon parsley, chopped
• salt and pepper
• water

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Instructions

1. Separate chicken legs at the joint. Crush or grind 1 teaspoon caraway seeds with 1 teaspoon salt using a mortar and pestle. Squeeze 3 cloves garlic and mix with the caraway seed mixture, hot pink paprika powder, noble sweet paprika powder, and 1 tablespoon water to form a paste. Coat the chicken legs with this paste, place in a bowl, cover and refrigerate for 20 minutes.
2. Quarter, core, and cut the red peppers into bite-sized pieces. Finely dice the onions. Heat 2 tablespoons oil in a roasting pan over medium-high heat. Fry the pepper pieces for 3-4 minutes, turning occasionally, until lightly browned. Season with salt and pepper, then remove and set aside.
3. Preheat oven to 200°C (392°F) without convection. In the same roasting pan over medium-high heat, fry the marinated chicken legs for 3-4 minutes on each side until browned. Add the diced onions. Pour in 250 ml water and bring to a boil. Place the roasting pan in the oven on the second shelf from the bottom for 30 minutes.
4. Mix the crème fraîche, yogurt, tomato paste, and flour until smooth in a bowl. Stir in 150 ml water until well combined. Remove the roasting pan from the oven and pour the sauce mixture into it with the chicken. Add the cooked pepper pieces back to the pan. Return the pan to the oven and cook for another 30 minutes. Check that the chicken has reached an internal temperature of 74°C (165°F). Sprinkle with chopped parsley and serve with rice.