Hot Paprika Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large onion (s), thinly sliced
- 2 ½ cm ginger
- 2 tablespoon almond (s), ground
- 2 clove (s) garlic, chopped
- 2 red peppers, finely diced
- 1 tablespoon ground cumin
- 2 teaspoons coriander, ground
- 1 teaspoon turmeric, ground
- 1 teaspoon paprika powder, hot
- some chili powder
- 1 salt
- 1 tablespoon oil
- 8 chicken legs, skinned (approx. 125 g each)
- 125 ml water
- 1 small lemon (s), add the juice
- some mint, chopped or coriander to sprinkle
Print Recipe
Pin Recipe Instructions
- Puree the onion, ginger, almonds, garlic, paprika, cumin, coriander, turmeric, paprika powder and the salt in a blender.
- Heat the oil in a large non-stick pan over a low temperature. Add the puree and cook for 10 minutes, stirring frequently.
- Add the chicken drumsticks, water and lemon juice and bring to a boil over medium heat. Reduce the temperature and let everything simmer, covered, until the meat is tender (approx. 25 minutes).
- Sprinkle with mint or coriander.
- Basmati rice goes well with it.
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