Chicken thighs with dumplings, red cabbage, potatoes and brown sauce

Ingredients for 8 servings:

• 8 chicken legs
• 1 kg potatoes
• ½ kg potato flour
• 2 tbsp paprika powder, sweet
• 2 tbsp curry powder
• 2 tbsp chicken seasoning
• 1 tbsp Fondor
• 2 jars of red cabbage
• 1 tsp, heaped chicken broth
• 1 dash of caramel coloring for the sauce
• 1 tbsp sauce thickener
• n. B. sugar
• ½ liter of water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the chicken thighs, preheat the oven to 180°C (conventional or fan-assisted). Wash the chicken thighs thoroughly, dry them, and trim off any excess fat. Then, grease a baking tray with oil and place the chickens skin-side down. First, season the chicken thighs with Fondor, curry powder, chicken spice, and paprika powder in moderation (be especially careful with paprika powder, as it burns the skin quickly). Do the same with the back of the chicken thighs and let them rest. Place them in the hot oven and cook for 30 minutes. Then remove the baking tray, turn the thighs over, and cook for another 30 minutes at 200°C. The thighs are then ready. For the dumplings, peel and boil 1 kg of potatoes. Then press or grind them through a potato ricer or grinder. Then add 1/2 kg of potato flour. Mix everything well and form the dough into small balls with a small hole in the center. Bring a pot of water to a boil, bring to a boil, and then turn off the stove. When the water has stopped boiling, add the dumplings and let them sit in the water for about 15 to 20 minutes. After removing the chicken thighs from the baking tray, Bring 1/2 liter of water to a boil and pour it onto the baking tray. Then mix the water with the spices left in the baking tray. Then pour it into a saucepan. Season to taste with paprika and curry powder. Add a heaped teaspoon of chicken stock and mix with a whisk. Then add a dash of caramel. Thicken with sauce thickener if desired and bring everything to a boil. Season to taste. Put the red cabbage in a saucepan. Add sugar until it tastes sweet and let it simmer briefly. Arrange everything in portions on plates and serve hot. Tip: For the chicken thighs, set the oven to 220°C from the 45th minute onwards to make them even crispier.