John Myers
Ingredients for 2 servings:
- 4 chicken legs
- Garam Masala
- salt and pepper
- 8 small onions
- 3 garlic cloves
- 1 piece(s) ginger root, thumb-sized
- Celery, 1 to 2 sticks
- 100 g sausage (Nduja)
- 1 can tomatoes, chopped, approx. 400 g
- 1 can white wine, dry
- some tomato paste, 3-fold concentrated
- some rosemary, fresh
- 2 bay leaves
- Olive oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Nduja is very spicy, but when used in a dish it is very easy to tolerate.
Clean the thighs, pat dry, and then halve each leg at the joint. Season the thighs in a bowl with salt, pepper, and garam masala, then spread them evenly. Set the meat aside for now. Now finely chop the garlic. Slice 1-2 celery sticks. Chop the ginger and slice plenty of onions into relatively coarse strips. Have the bay leaves and rosemary ready. Heat olive oil in a suitable large pan (which must also be ovenproof!) and brown the thighs all over. Then remove the meat and set aside. Sauté the finely chopped vegetables, including the ginger, in the oil until lightly browned. Finally, add the bay leaves and rosemary. Then add a good dash of tomato paste. Now add the ‘nduja in chunks; it will break down later. Add the tomatoes and measure out the white wine with the can of tomatoes and add it. Scrape the bottom of the pan so that all the roasted aromas are absorbed into the sauce. Bring everything to a boil briefly. Then place the chicken pieces lightly on top, skin-side up. Place the pan uncovered in the preheated oven at 195°C (375°F) with the oven preheated to 195°C (375°F). Remove the lid to reduce the liquid. After 30, or at most 40 minutes, the meat will be cooked through. The meal is ready. It tastes so wonderful. ‘Nduja is great, but as I said, be careful: it’s spicy. I made it with potatoes and a tomato salad. You can find my video for the recipe here: https://youtu.be/gS1_a430ncY
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