Chicken legs with potatoes and peppers

Ingredients for 4 servings:

• 4 chicken legs
• 1 onion(s)
• 750 g potatoes, mostly waxy
• 5 pointed peppers, red
• 2 garlic cloves
• 2 tbsp oil
• salt and pepper
• Cayenne pepper
• Caraway seeds
• Paprika powder, smoked
• 200 ml water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 10 minutes

Slow cooker recipe

Rinse the chicken thighs under cold running water, dry them, and season with salt, pepper, and paprika. Finely dice the onion and garlic. Briefly sear the meat on all sides in hot oil, add the caraway seeds and garlic, and sear briefly. Remove from the pan and set aside. Peel the potatoes and cut them into small cubes with sides measuring approximately 1.5 cm. Cut the peppers into strips approximately 1 cm wide. Add the potatoes and peppers to the lightly greased slow cooker, place the meat on top, and baste with the water. Cook on high for 3.5 hours. Then make a sauce from the cooking liquid by bringing it to a boil in a saucepan, thickening it (to do this, mix a teaspoon of cornstarch with the cooking liquid and add it to the boiling liquid until it reaches the desired consistency), and seasoning again to taste. If you like, you can vary the sauce with a little crème fraîche, satay sauce, or sweet chili sauce. Serve with lamb’s lettuce.