John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 10 garlic cloves, peeled
- 2 onions, diced
- 2 tbsp tomato paste
- n. B. sugar, depending on the acidity of the wine
- ½ liter dry red wine
- 5 sprig(s) thyme, fresh, or 1 tbsp thyme shredded
- 1 tbsp paprika powder, sweet
- salt and pepper
- olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes
Maltese national dish, only chicken instead of rabbit
Sear the chicken thighs in olive oil. Remove from the pan. Then fry the onions and whole garlic cloves, adding the tomato paste towards the end and frying briefly. Now add the spices and herbs, stir to combine, and then deglaze with the red wine. Return the chicken thighs to the pan, cover, and simmer over low heat for at least an hour (the longer the tastier). Season again with salt, pepper, and sugar, if desired. Serve with baked potato slices, fries (this is how they eat it in Malta), or even rice or pasta. Green beans are a great vegetable. Tip: In addition to rabbit and chicken, this recipe works excellently with lamb. Then extend the cooking time. In Malta, the dish is made with rabbit. I tried it with chicken – and it tastes almost as delicious!
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