John Myers
Contents
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Ingredients
Chicken thighs
- 4 piece Chicken legs fresh from the organic poultry farm in the neighborhood
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 something Chilli oil
- 1 something Wild flower honey
- 1 tsp Sweet paprika powder
Garnoodles
- 250 g Colorful pasta
- 3 tbsp Olive oil
- 3 piece Garlic cloves chopped
- 0,5 piece Green chili peppers finely chopped without seeds
- 0,5 piece Finely chopped red chilli pods without seeds
- 1 pinch Pasta spice
- 2 tbsp Herbs chopped to taste
Instructions
- The first picture is my plate. I always eat two of these delicious thighs. My dearest one. So there is still one left that you have to share. With the garlic-herb-chili-noodles, please change the spices to taste. We really like the taste of garbage.
- Chicken legs: Heat the electric oven to 80 degrees (top / bottom heat). Season the fresh chicken legs a little and then place them on the grid in the middle of the oven. Slip under a drip pan that is filled with a little white wine and water.
- Now cook the legs for approx. 90 minutes. It just depends on how thick you are. If you have no experience, please insert a meat thermometer and let the legs cook to a core temperature of approx. 70 degrees.
- Now switch the temperature up (180 degrees), switch to convection and switch on the grill, grill over the legs until the skin is brown.
- Knobi noodles: Cook the noodles in salted water until al dente and drain.
- Lightly fry the pasta in a little olive oil. Add the garlic and chilli and let fry briefly. Season everything together with the pasta spice to taste. Mix in the herbs.
- Put the noodles in a baking dish, place the legs from the oven with the skin side up on the noodles and brush with the chilli oil mixed with honey and paprika powder.
- Put the baking dish back in the electric oven and briefly grill over the glazed legs. Serve in the baking dish. We had lamb's lettuce from our own cultivation with it.
- Tip 9: Do not throw away the broth from the drip pan. I use them for a sauce on another dish the next day. I didn't need any for the dish presented. We always take some of the lamb's lettuce dressing.
Nutrition
Serving: 100gCalories: 711kcalCarbohydrates: 6.1gProtein: 1.8gFat: 76.8g
