Chicken thighs with pumpkin vegetables and rice in a Roman pot

Ingredients for 2 servings:

• 2 chicken legs
• 2 cloves garlic
• 2 tbsp oil
• 1 tbsp spice mix, e.g. B. Baharat, Ras el Hanout, Garam Masala
• 250 g pumpkin flesh, prepared, weighed, cut into pieces
• 1 stalk leek, the white part, cut into rings
• 2 small carrots, cut into pieces
• some spice mix
• 1 cup rice (small cup)
• 250 ml water or chicken stock
• Salt

Instructions

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

to prepare well

Wash the chicken thighs, pat dry, brush with a mixture of crushed garlic cloves, oil, and seasoning mix, and let them sit in the refrigerator for a few hours. Remove and lightly salt. Cut the cleaned vegetables into bite-sized pieces, mix, and add some of the seasoning mix you used for the chicken thighs, along with salt if desired. Place the rice in the soaked earthenware pot, pour in water or vegetable stock, and add a little salt. Spread the vegetable mixture over the rice and place the chicken thighs on top. Place the covered earthenware pot in a cold oven and cook at 225°C (top/bottom heat) for about 60 minutes. Remove the lid about 10-15 minutes before the end of the cooking time to crisp up the skin of the chicken thighs. This dish is easy to prepare. The cleaned and cut vegetables can stay in the refrigerator for as long as the chicken drumsticks. Adding them to the pot takes only a few minutes, and you don’t really have to do anything else during the cooking time.