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
Print Recipe
Pin Recipe Instructions
- 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).
- For the marinade, the soybean oil, freshly squeezed garlic, cumin, coriander, paprika powder, curry powder, pepper and salt are mixed.
- 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.
- First, water the Römertopf well for at least 20 minutes.
- In the meantime, the potatoes are washed with the skin and cut into approx. 1 cm thick slices. The tomatoes are washed and quartered.
- 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.
- 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.
- 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.
- Tip: To save calories, you can of course remove the skin from the thighs before marinating.
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