John Myers
Ingredients for 4 servings:
- 4 chicken legs, approx. 250g each
- salt and pepper
- 10 tbsp olive oil
- 3 onions
- 4 garlic cloves
- 1 kg potatoes, new (triplets)
- 3 sprigs rosemary
- 5 sprigs of thyme
- 5 beefsteak tomatoes, approx. 200g each
- 100 g olives, pitted, variety of your choice
- 2 large chili peppers, red
- 2 tbsp sugar, brown
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes
deliciously Mediterranean and light
Preheat oven (electric oven: 200°C, fan oven: 180°C). Divide chicken thighs into upper and lower legs and rub them all over with salt and olive oil. Place the chicken pieces in a roasting pan or large casserole dish in the oven (middle rack). Total cooking time approx. 60-80 minutes, depending on the oven. Peel onions and garlic. Cut onions into thin wedges and garlic (except for 1 clove) into thin slices. Wash potatoes and halve or quarter them, depending on their size. Wash herbs, pat dry, and chop. Mix with potatoes, the other ingredients, 4 tablespoons of oil, and salt. After 15 minutes of roasting, distribute them around the thighs. Wash and quarter tomatoes, and add them to the thighs and potatoes along with the olives after another 40 minutes. For the chili paste, deseed the chili peppers, finely chop the garlic and chili, and mix (or pound/puree) with 4 tablespoons of oil and 2 tablespoons of brown sugar. About 15 minutes before the end of the cooking time, drizzle with the mixture over the chicken and, if desired, the vegetables. Season everything generously with salt and pepper and arrange on deep plates.
Facebook Comments