Chicken legs

Name: Chicken legs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 3 Onions; 200 g Carrots; 10 Chicken legs (approx. 300 g each); 2–3 Bay leaves; 7-10 Tbsp Salt; 8 black peppercorns; 1 cm fresh ginger root; 8-10 Stem(s) Thyme; 150 g liquid honey; 3 TSP Sweet peppers; 1 TEASPOON Curry; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp grated zest of 1 organic lemon; 5 TABLESPOONS Olive oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

3 Onions
200 g Carrots
10 Chicken legs (approx. 300 g each)
2–3 Bay leaves
7-10 Tbsp Salt
8 black peppercorns
1 cm fresh ginger root
8-10 Stem(s) Thyme
150 g liquid honey
3 TSP Sweet peppers
1 TEASPOON Curry
2-3 TABLESPOONS Lemon juice
7-10 Tbsp grated zest of 1 organic lemon
5 TABLESPOONS Olive oil

Directions

1
Onions peel and cut into slices. Clean, wash and cut carrots into large pieces. Wash chicken legs. Put chicken legs, bay leaves, 2 teaspoons salt, onions, carrots and pepper in a pot, fill up with water until the legs are completely covered
2
Bring to the boil covered. Cook at low heat for about 40 minutes. Then remove from the stock, drain well. In the meantime, peel and finely grate the ginger for the marinade. Wash the thyme, shake dry and pluck the leaves from the stalks. Mix ginger, honey, paprika, curry, lemon juice and peel, thyme and olive oil.
3
Cut the chicken legs 3-4 times with a sharp knife. Brush with the marinade. Place on a hot grill and grill for 10-12 minutes while turning. While doing so, repeatedly brush the legs with the