Chicken Andalusia

Ingredients for 3 servings:

• 4 chicken legs
• 4 large onions
• 5 garlic cloves
• Paprika powder
• curry powder
• pepper
• n. B. Chicken bouillon, instant
• Sauce thickener, dark
• some butter, if necessary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Cut the chicken thighs in half. This works best if you first cut a slit between the leg and thigh with a knife and then break the bone. Then season the thighs with paprika, pepper, and curry powder. Be careful not to add salt! Don’t skimp on the paprika powder, but use a little less curry, as it burns quickly. I always season the meat the night before, but it’s fine to add shortly beforehand. Dice the onions – they don’t have to be very small cubes; larger ones are fine too. Either slice the garlic or add it whole with the skin on; this makes it sweeter. I personally like a lot of garlic, so I use 5 cloves. Brown the meat, but not too hot, as the curry powder burns quickly. Then remove it from the pan and fry the onions and garlic until golden brown. Add the meat back in and simmer with the lid on over low heat. After about 15 minutes, some broth will have formed. Now stir in the chicken stock, season to taste, and simmer for another 45 minutes. Then season again with stock. Add a spoonful of butter, if desired. After 45 minutes, remove the pan from the heat and let everything rest for another 10 minutes. If desired, you can thicken the sauce further. I personally like to eat it with baguette, but you can also serve it with rice or potato wedges.