John Myers
Ingredients for 2 servings:
- 1 kg chicken leg(s) or wings
- 150 ml oil, neutral
- 5 tsp curry
- 3 tbsp ketchup (curry spice ketchup, e.g. from Hela)
- ½ tsp paprika powder, hot
- ½ tsp sweet paprika powder
- 1 tsp rosemary
- 1 tsp thyme
- 4 tsp chicken seasoning
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
very quick to make – but a great recipe – at least once a month
First, fill a bowl halfway with oil (see photo), then add ketchup, paprika, curry powder, rosemary, thyme, and chicken seasoning, and mix everything well. Pour the finished marinade over the washed chicken thighs in a casserole dish or Roman pot, spreading it generously to cover every part of the chicken thighs. Optionally, let the chicken thighs marinate in the refrigerator for 1-24 hours for a better flavor. Then place the casserole dish in the preheated oven and bake the chicken thighs at 160-180°C for 30-45 minutes until crispy and brown. Boiled or fried potatoes go well with the chicken thighs.
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