Braised chicken legs with honey and paprika

Name: Braised chicken legs with honey and paprika
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 large chicken legs (approx. à 300 g); 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 600 g Potatoes; 375 g Carrots; 500 g Courgette; 1 Onion; 150-200 ml clear chicken stock (instant); 1 TEASPOON dried marjoram (or 4 stems of fresh marjoram); 7-10 Tbsp Pepper; 40 g liquid honey; 1/2 TEASPOON Rose peppers; 7-10 Tbsp fresh marjoram and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 large chicken legs (approx. à 300 g)
7-10 Tbsp Salt
4 TABLESPOONS Oil
600 g Potatoes
375 g Carrots
500 g Courgette
1 Onion
150-200 ml clear chicken stock (instant)
1 TEASPOON dried marjoram (or 4 stems of fresh marjoram)
7-10 Tbsp Pepper
40 g liquid honey
1/2 TEASPOON Rose peppers
7-10 Tbsp fresh marjoram and parsley

Directions

1
Wash chicken legs, pat dry and salt. Put them in a fat pan of the oven, sprinkle with oil and roast in the preheated oven (electric: 200 °C / gas: level 3) for 50-60 minutes. Wash, peel and cut the potatoes into pieces. Clean and wash the carrots, cut them in half lengthwise and cut them diagonally into pieces. After about 15 minutes add to the legs and fry. Clean, wash and cut the zucchini into thick slices.
2
Peel and roughly chop the onion. Add the zucchini and onions 20-25 minutes before the end of cooking time together with the broth. Sprinkle vegetables and potatoes with marjoram, salt and pepper. Mix honey and paprika and brush the chicken legs with it for the last 10 minutes. Arrange on a plate and sprinkle with fresh marjoram and parsley as desired and garnish
3
Preparation time 1-1 1/4 hours