Cinnamon chicken with fennel and potatoes

Ingredients for 2 servings:

• 2 chicken legs
• 3 tbsp extra virgin olive oil
• 1 tbsp ketjap manis
• 1 tsp mustard, medium hot
• 2 pinches of paprika powder
• 2 pinches of black pepper, freshly ground
• 2 tbsp cinnamon powder
• n. B. Salt
• 250 ml chicken stock or broth
• 1 small fennel bulb(s)
• 2 potatoes

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 7 hours

Wash the chicken thighs and pat dry. Make a paste from oil, soy sauce, mustard, paprika, and cinnamon powder and rub it generously into the thighs. Marinate for 4-5 hours (overnight is better). Preheat the oven to 200°C (top/bottom heat). Place the thighs in an ovenproof dish or pan, pour in the chicken stock (vegetable stock is also fine), and add a little salt. Cover and braise in the preheated oven on the middle rack for about 45 minutes. Trim the fennel and cut into wedges, peel the potatoes and cut into eighths. Arrange the vegetables around the thighs after 45 minutes. Add a little more liquid if necessary. Bake, covered, for another 45 minutes at 150°C (top/bottom heat). Then remove the lid and brown the meat for about 15-20 minutes. Note: The meat is not burnt, even if it looks that way in the photo. The cinnamon paste becomes darker when roasted, but does not taste bitter.