Mother`s World Cup – 2006 – Chicken

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 3 chicken legs
  • 750 g potato (s), mainly waxy ones
  • 3 tomato (s)
  • 2 sprigs rosemary
  • Sage, some fresh leaves it
  • Oil (soybean oil or other vegetable)
  • 3 clove (s) garlic
  • 0.5 teaspoon ½ ground cumin
  • 0.5 teaspoon ½ coriander, ground
  • 1 teaspoon paprika powder
  • 1 teaspoon curry powder
  • 0.5 teaspoon ½ pepper, coarsely ground
  • 0.5 teaspoon ½ salt
Mother`s World Cup – 2006 – Chicken
Mother`s World Cup – 2006 – Chicken

Instructions

  1. First, the legs are marinated (I specified about 30 minutes as the minimum time - ours lay in the marinade for the night, which certainly didn`t harm them).
  2. For the marinade, the soybean oil, freshly squeezed garlic, cumin, coriander, paprika powder, curry powder, pepper and salt are mixed.
  3. To marinate, I always put the meat and the marinade in a freezer bag. This makes it easier to distribute the marinade and saves stirring and turning the meat - just swivel the bag. It also reduces the amount of marinade required.
  4. First, water the Römertopf well for at least 20 minutes.
  5. In the meantime, the potatoes are washed with the skin and cut into approx. 1 cm thick slices. The tomatoes are washed and quartered.
  6. Then place the potato slices in layers in the Römertopf and brush each individual layer with a little of the marinade. Place a few leaves of sage and rosemary between them. Then place the legs on top and spread the tomato quarters all around. Place 2 sprigs of fresh rosemary on top to top it off.
  7. Place the Römertopf in the cold oven approx. 1 1/2 hours before the start of the game and simmer it closed at 200 ° C. Open the lid for the last half an hour so that the thighs can still get a little tan.
  8. The whole thing is then ready approx. 1/4 hour before half-time - but then also needs it to cool down - and can then easily be consumed in 15 minutes.
  9. Tip: To save calories, you can of course remove the skin from the thighs before marinating.

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