John Myers
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Poultry – Chicken Legs on Spicy Stewed Vegetables
The perfect poultry – chicken legs on spicy stewed vegetables recipe with a picture and simple step-by-step instructions.
Marinade to coat the chicken thigh
- 2 Tablespoon Tomato paste
- 2 Tablespoon Honey
- 1 Tablespoon Olive oil
- 1 level teaspoon Mild mustard
- 1 half a teaspoon Salt
- 1 pinch Lemon pepper
- 1 level teaspoon Paprika powder
- 1 pinch Chili powder
- 1 big piece Finely chopped clove of garlic
vegetables
- 1 pole Washed and sliced leeks
- 2 piece Cleaned, washed and sliced carrots
- 1 small Washed and diced red peppers
- 1 small Peeled, diced kohlrabi
- 1 small Diced onion
Marinade for the vegetables
- 100 ml Water
- 40 g Liquid butter
- 1 size Peeled, pitted, diced tomato
- 1 piece Finely chopped clove of garlic
- 1 leveled Eßl Paprika powder
- 1 level teaspoon Cumin
- 1 pinch Cayenne pepper
- 1 level teaspoon Vegetable broth powder
- 1 Casserole dish with lid
vegetables
- Put the prepared vegetables in the baking dish (you can also use any other vegetable for this) – Preheat the oven to 180 ° C.
Marinade for the vegetables
- Mix everything well and pour over the vegetables in the baking dish.
Marinade for brushing the chicken thigh
- Mix the ingredients into a creamy mixture and brush the chicken thighs well with them – then place them on the vegetables in the baking dish – put the lid on it, put the whole thing in the oven and let it simmer for 30 minutes.
- Then remove the lid (if necessary spread the marinade again) and bake for another 15 minutes without the lid. – Good Appetite –
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