Chicken-Zuchini-Pan

Name: Chicken-Zuchini-Pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken legs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 3 Courgette; 1 piece(s) (approx. 20 g) fresh ginger root; 2 medium-sized onions; 1/8 l clear broth (instant); 1 red chilli pepper; 1 untreated lemon; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken legs
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
3 Courgette
1 piece(s) (approx. 20 g) fresh ginger root
2 medium-sized onions
1/8 l clear broth (instant)
1 red chilli pepper
1 untreated lemon
7-10 Tbsp Parsley

Directions

1
Halve the chicken legs, wash, dab dry and rub with salt and pepper. Heat oil in a pan and fry the chicken legs in it. Clean, wash and cut the zucchini into pieces.
2
Peel and finely dice the ginger. Peel onions and cut into slices. Remove the chicken legs, fry the vegetables, ginger and onions in the frying fat. Put the legs on top. Pour in broth and stew covered for 20 minutes.
3
Cut the chilli pepper into rings, removing the seeds. Wash the lemon hot, rub dry and grate the peel. Pour the ziron rasp and chilli rings over the pan and garnish with lemon and parsley.