John Myers
Spicy Chicken Legs on Fennel-tomato-vegetables
The perfect spicy chicken legs on fennel-tomato-vegetables recipe with a picture and simple step-by-step instructions.
- 1 size Fennel bulb
- 3 middle Tomatoes
- 3 Garlic cloves
- 1 Lime, the zest
- 2 Chicken legs
- 100 g Soft butter
- Espelette pepper
- 0,5 tsp Fennel seeds
- 1 pinch Raw cane sugar
- Salt
- Black pepper from the mill
- 2 tbsp Olive oil
- Cut off the greens from the fennel bulb and chop finely and set aside for decoration. Drain the fennel bulb and cut it into cubes and place them in a baking dish. Cut the tomatoes into quarters, drain and core them, cut them into large pieces and add to the fennel.
- Now finely grate two cloves of garlic. Add a pinch of sugar and season with salt and pepper and add the olive oil and mix well and set aside for the time being.
- Put the softened butter in a bowl. Roughly poke the fennel seeds in a mortar and add to the butter. Season with salt and pepper, grate the garlic clove, add the lime zest and add the Espelette pepper to taste and mix well with a fork.
- Loosen the skin of the chicken legs a little on one side, run your finger under it and loosen the skin, but not the edge. Put some of the butter under the skin and distribute it well and then place the chicken legs on the fennel-tomato bed and rub in the remaining butter.
- Then bake the chicken legs at 180 degrees in the oven until they are about 40-45 golden brown and then serve, preferably with a fresh baguette.
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