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 the chicken legs at the joint. Chop the caraway seeds with 1 teaspoon salt or grate in a mortar. Squeeze garlic and mix with caraway seeds, paprika powder and 1 tablespoon water. Turn the legs in the paste in a bowl and marinate in the refrigerator for 20 minutes.
2. Quarter and core the peppers and cut into bite-sized pieces. Finely dice the onion. Heat the oil in the roasting pan, fry the paprika pieces all over, turning them, salt, pepper and remove.
3. Fry the legs in the oil all around. Add the onions, pour in 250 ml of water and bring to the boil. Cook open in the preheated oven at 200 degrees (convection not recommended) on the 2nd shelf from the bottom for 30 minutes.
4. Mix the creme fraiche, yogurt, tomato paste and flour until smooth. Mix with 150 ml of water and place in the roasting pan. Add paprika and cook for another 30 minutes. Sprinkle with parsley and serve with rice.