John Myers
Ingredients for 3 servings:
- 3 chicken legs
- 750 g potatoes, mainly waxy
- 3 tomatoes
- 2 sprigs rosemary
- Sage, some fresh leaves
- Oil (soybean oil or other vegetable oil)
- 3 garlic cloves
- ½ tsp cumin, ground
- ½ tsp coriander, ground
- 1 tsp paprika powder
- 1 tsp curry powder
- ½ tsp pepper, coarsely ground
- ½ tsp salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
in a Roman pot – ready at halftime
First, marinate the thighs (I specified about 30 minutes as the minimum time for this – ours were marinated overnight, which certainly didn’t harm them). For the marinade, mix the soybean oil, freshly crushed garlic, cumin, coriander, paprika, curry powder, pepper, and salt. When marinating, I always place the meat and the marinade in a freezer bag. This makes it easier to distribute the marinade and saves stirring and turning the meat – simply toss the bag. It also reduces the amount of marinade needed. First, soak the earthenware pot well for at least 20 minutes. In the meantime, wash the potatoes with their skins on and cut them into approximately 1 cm thick slices. Wash and quarter the tomatoes. Then place the potato slices in layers in the earthenware pot and brush each layer with a little of the marinade. Place a few sage and rosemary leaves between them. Then place the thighs on top and arrange the tomato quarters around them. Add two sprigs of fresh rosemary for the finishing touch. Place the Roman pot in a cold oven about 1.5 hours before kickoff and braise it with the lid closed at 200°C. Open the lid for the last half hour so the thighs can brown a little more. The whole thing will be ready about 15 minutes before halftime – but it will also need time to cool down – and can easily be eaten in 15 minutes. Tip: To save calories, you can of course also remove the skin from the thighs before marinating.
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