Summary

Ingredients

• 1 can chickpeas
• 1 sweet potato (s)
• 1 lemon (s), untreated
• 1 onion (s)
• 4 chicken legs
• 10 g parsley
• 2 g harissa (powder)
• 400 ml tomato (s), passed
• 50 g curry paste, yellow

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Instructions

1. Rinse the chickpeas in a colander with cold water and drain. Peel the sweet potatoes and dice them approx. 1 cm in size. Wash the lemon, rub dry, rub the peel and squeeze out the juice. Wash and roughly chop the parsley. Peel the onion and cut into fine strips.
2. Preheat the oven to 200 ° C top / bottom heat.
3. Pat the meat dry. Rub in a pinch of salt, a little lemon zest and juice and the harissa powder. Mix the tomatoes with half of the curry paste and season with salt and pepper. If you like it less spicy, only use 1/4 of the curry paste.
4. Put the onions, sweet potatoes and chickpeas with the tomato sauce in a baking dish and mix everything together well. Place the chicken on top of the vegetables in the baking dish so that they are slightly in the sauce. Cover the pan with aluminum foil and cook in the oven for approx. 30 minutes. After 30 minutes, switch the oven to the grill, remove the aluminum foil and roast the meat for approx. 10 minutes until golden brown. As soon as the meat is done, take the casserole out of the oven and sprinkle with parsley.