Chicken balls on root vegetables

Ingredients for 5 servings:

• 1 tbsp vegetable oil
• 12 large carrots
• 22 large potatoes
• 5 parsley roots
• ½ Hokkaido pumpkin(s)
• 1 vegetable onion(s)
• 2 large tomatoes
• 1 bunch of parsley
• 2 bay leaves
• 1 tbsp paprika powder, sweet
• salt and pepper
• 1 dash of Worcestershire sauce
• ¾ liter of water, lukewarm
• 1 tbsp vegetable broth
• 10 chicken thighs
• 1 serving Ethiopian spice mix (Berbere Mild)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

from the Dutch oven

This recipe is designed for the Petromax Dutch Oven (DO) ft6. First, light 24 briquettes in the chimney starter. This will reach a temperature of approximately 160-180 degrees Celsius. Rub the Dutch Oven with approximately 1 tablespoon of vegetable oil. Peel the carrots, potatoes, and parsley roots and cut them into bite-sized pieces. Add the chopped vegetables directly to the DO. Halve and deseed the Hokkaido pumpkin (do not peel it). Cut it into bite-sized pieces and add it to the DO. Peel and roughly chop the onion, dice the tomato, and finely chop the parsley, then add them to the DO. Add the bay leaves, paprika, salt, pepper, and a generous dash of Worcestershire sauce to the Dutch Oven and mix everything well. Finally, mix approximately 0.75 liters of lukewarm water with 1 tablespoon of vegetable stock and pour over the chopped vegetables. Next, generously rub the chicken thighs with the Berbere spice mix (also called a ‘rub’). Alternatively, you can use a spice mix of your own choice. Place the chicken thighs on top of the chopped meat in the Dutch oven – ideally with the meaty part facing inwards – and then arrange them in a ring. Close the lid of the Dutch oven. Place the briquettes on the fire pit. Arrange the briquettes: 10 under the oven and 14 on the lid (no stirring is necessary). Cook everything for about 1 hour 20 minutes, then remove from the fire pit and enjoy.