Summary

Ingredients

• 2 large chicken leg (s) with back piece, divided at the joint
• 1 large onion (s), red, roughly chopped
• 2 clove (s) garlic, finely chopped
• 1 packet saffron threads (0.25 g)
• 1 teaspoon spice mixture (Baharat, hot)
• 2 tablespoon olive oil
• 0.5 ½ lemon (s), untreated, zest and juice it
• 2 slices ginger root, fresh, very finely chopped
• 50 g hazelnut flakes
• 40 g honey (thyme honey)
• 1 tablespoon rose water
• 1 spring onion (s), cut into rings
• salt

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Instructions

1. Make a marinade from the onion, garlic, baharat, saffron, lemon peel, lemon juice, olive oil and ginger, rub the chicken thighs with it vigorously and then let it steep in the marinade for at least 1 hour or overnight.
2. Remove the chicken pieces from the marinade and season with salt, then place them skin-side up in a suitable roasting pan. Spread the marinade over it and pour in some water. Cook the chicken in the oven preheated to 190 ° C (top / bottom heat) for approx. 50 minutes.
3. Make a paste from rose water, honey and chopped nuts and spread it on the chicken legs. Put it back in the oven for about 10 minutes so that the chicken and nuts take on a nice golden brown color. Possibly briefly grill over if the skin is still too pale.
4. Serve the chicken legs sprinkled with the finely chopped spring onions.