Chicken in fruity sauce

Ingredients for 3 servings:

• 3 chicken legs
• 2 small onions
• 1 m.-sized apple
• 2 small plums
• 2 small tangerines
• 1 plantain(s)
• 2 tbsp butter
• 1 tbsp tomato paste
• 1 tbsp flour
• 500 ml chicken broth
• Salt
• curry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

quick and easy

Peel the mandarins, then cut them into pieces and halve them. Core and dice the apple and plums. Peel the plantain and slice them thinly. Peel the onions and chop them in a food processor or by hand. Cut the chicken thighs into pieces at the joint, remove the skin, and discard them or use them as animal feed. Then rub them with salt and curry powder. Heat butter in a roasting pan. Sear the chicken pieces on all sides until hot, then remove them. Add the onions to the hot frying fat and sear briefly. Reduce the heat to low. Add the fruit and sear for another 5 minutes, stirring. Stir in the tomato paste. Sprinkle the flour and curry powder over the chicken. Sweat thoroughly. Pour in the hot chicken stock. Now add the chicken pieces back in. Simmer for 45 minutes (I use the lowest heat setting on the stovetop; the meat falls off the bone). We like to serve it with jasmine rice. If you like, you can also refine the dish with ginger. For both ginger and non-ginger eaters, I recommend brewing half a cup of very strong ginger tea (you can use fresh ginger or pure ginger tea bags) and adding a little of it to your serving before eating.