chicken legs

Ingredients for 6 servings:

• 6 chicken legs
• 200 g mushrooms
• 125 ml oil
• ¾ tbsp salt
• 1 tbsp caraway seeds
• 1 tsp paprika powder
• 1 tsp curry
• pepper
• 1 sprig(s) rosemary
• 2 cloves garlic
• 125 ml chicken broth
• 125 ml cream
• 1 tbsp soy sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with spicy mushroom juice

Mix the oil with the spices (salt, caraway, pepper, paprika, curry) and the finely chopped garlic and rub it into the chicken thighs. Place in a greased roasting pan, add the rosemary, and roast in the oven at 170°C (convection oven) for about 20 minutes. Then add the chicken stock. 10 minutes later, turn the chicken thighs over, add the mushrooms, and roast for another 15 minutes. Turn off the oven. Mix the cream with the soy sauce and pour over the chicken thighs. Leave in the oven for about another 10 minutes. Serve with curry rice, vegetables, or baguette.