Baked tomatoes with piri-piri chicken legs
very easy
105 mins
105 mins
Ingredients
- 4 Organic chicken legs (approx. 250 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 10 TABLESPOONS Olive oil
- 3 Onions
- 4 Garlic cloves
- 800 g new potatoes
- 3 Branches of rosemary
- 5 Stem(s) Thyme
- 5 Meat tomatoes (approx. 200 g each; e.g. Cœur de bœuf)
- 100 g black olives (e.g. Kalamata olives)
- 2 large red chilli peppers
- 2 TABLESPOONS demerara sugar
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Divide chicken legs in the joint into upper and lower legs, wash and pat dry. Mix 1/2 tsp salt and 2 tbsp oil. Rub the chicken parts all around with it and place in a roasting pan.
- 2
Bake in the oven for about 1 1/4 hours.
- 3
Peel onions and garlic. Cut the onions into thin slices, cut the garlic into slices except for 1 clove. If necessary, peel and wash the potatoes and cut them into halves or quarters depending on their size. Wash herbs, dab dry and chop.
- 4
Mix the potatoes, herbs, onions, garlic slices and 4 tablespoons of oil. After about 15 minutes frying time, spread around the legs.
- 5
Wash and halve or quarter the tomatoes. Add the tomatoes and olives to the legs and potatoes after about 40 minutes frying time.
- 6
For the piri-piri paste, clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Dice 1 garlic clove. Mix both with 2 tbsp. brown sugar, 1 tsp. salt and 4 tbsp. olive oil. Approx. 15 minutes before the end of the frying time, brush the chicken legs 2-3 times with it.
- 7
Season potato vegetables with salt and pepper and arrange everything. Green chili sauce tastes good with it.
Nutrition Facts
780 kcal
41 g
44 g
49 g
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