Chicken legs with curried rice
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp - 8 chicken legs (approx. 200 g each)
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - Sweet peppers
- 7-10 Tbsp - 1 medium sized onion
- 7-10 Tbsp - 1 garlic clove
- 7-10 Tbsp - 2 medium sized tomatoes
- 7-10 Tbsp - 100 g dried apricots (e.g. soft apricots)
- 7-10 Tbsp - 2 tablespoons of oil
- 7-10 Tbsp - 75 g almond kernels (with skin)
- 7-10 Tbsp - 250 g long grain rice
- 7-10 Tbsp - 1⁄2-1 Tsp Curry
- 7-10 Tbsp - 1 Msp. ground cinnamon
- 7-10 Tbsp - 2 tsp chicken or vegetable stock
Directions
- 1
If necessary, cut through the clubs in the joint. Wash the meat, dab dry and season all around with salt, pepper and paprika powder. Place on a baking tray and bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 50-60 minutes.
- 2
Meanwhile peel and finely dice the onion and garlic. Wash, quarter, seed and dice the tomatoes. Dice the apricots.
- 3
Oil in a pot. Roast the almonds in it. Remove. Fry onion and garlic in hot oil.
- 4
Add the rice and tomato cubes and sauté briefly. Dust with curry and cinnamon. Add apricots and 600 ml water. Bring to the boil, stir in broth and let it swell covered over low heat for about 20 minutes.
- 5
Season rice with salt and curry, fold in almonds. Put half the legs aside for the next day. Arrange remaining legs and rice. Sweet and hot tastes good with it.
- 6
Chili sauce. Drink tip: strong white wine,.
- 7
z. like a Chardonnay.
Nutrition Facts
630 kcal
58 g
28 g
31 g
More Delicious Recipes
