Coriander – Curry – Chicken

Wash the chicken legs and pat dry. Chop the sea salt, coriander and fennel seeds, curry powder, the clove of garlic, paprika, pepper and caraway seeds vigorously in a mortar and mix well. Rub the chicken thighs well with it, also under the skin and ideally leave to marinate overnight in a freezer bag.

Preheat the oven to 200 ° C top and bottom heat. Take the chicken legs out of the bag and slide a thin slice of butter under the skin. Cut the roasting tube according to the instructions on the package. Spread the bunch of coriander in it and place the legs on top. Close the roasting tube and cut a small hole in the top. Cook in the oven for about 60 minutes. This goes well with tomato-paprika-rice and a cucumber salad with mint.