Chicken legs with peppers and peanut vegetables

Name: Chicken legs with peppers and peanut vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/2 Vegetable Onion; 2 red peppers; 1 collar Spring onions; 1 TABLESPOON Oil; 250 g Whipped cream; 150 ml clear chicken stock (instant); 1-2 TABLESPOONS sauce thickener; 50 g roasted salted peanuts; 1 TABLESPOON Curry; 7-10 Tbsp Oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/2 Vegetable Onion
2 red peppers
1 collar Spring onions
1 TABLESPOON Oil
250 g Whipped cream
150 ml clear chicken stock (instant)
1-2 TABLESPOONS sauce thickener
50 g roasted salted peanuts
1 TABLESPOON Curry
7-10 Tbsp Oil

Directions

1
Wash chicken legs and pat dry. Rub with salt, pepper and paprika. Coat the fat pan of the oven with oil, place legs on top and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 25 minutes.
2
In the meantime, peel the onion and cut into slices. Clean, wash and chop the peppers and spring onions. Fry onion and bell pepper in hot oil for about 5 minutes. Add spring onions and fry briefly.
3
Add cream and stock, bring to the boil and stir in the sauce thickener. Add peanuts. Season vegetables with salt, pepper and curry.