Oriental Chicken in Clay Pot
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken thighs the chicken fillets
- 500 g potato (s)
- 1 vegetable onion (s)
- 0.5 liter ½ chicken broth
- 3 carrot (s)
- 2 stalks celery
- 1 leek
- 2 cloves garlic)
- 1 chilli pepper (s)
- 1 tablespoon honey
- 1 glass orange juice
- 1 stick cinnamon
- Mix 1 teaspoon rub (African rub), or cumin, chilli, ginger, allspice, salt, cardamom, coriander
- some barberries
- 1 small Piece (s) ginger
Print Recipe
Pin Recipe Instructions
- Do not cut the carrots into small pieces. Halve the chilli and cut fine sickles. Halve the leek, peel the celery and cut into pieces. Dice the potatoes and onions.
- Rub the chicken drumsticks or chicken fillets with honey and the seasoning mixture, fry in olive oil.
- Then take it out and distribute it in the Römertopf. Then toss all the vegetables in the hot roasting pan and pour the poultry stock over them.
- Put the vegetables on and under the meat in the Römertopf, mix in the garlic, chilli, ginger and barberries and add the peeled celery stalks and the halved leek sticks completely. Put the lid on and put it in the oven. In between take a look and loosen everything with the wooden spoon and pour in orange juice.
- Cook at 180 ° C for 180 minutes. Longer if you like. Remove the lid for the last half an hour.
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