Chilli chicken legs with leek vegetables

Name: Chilli chicken legs with leek vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 TABLESPOONS Oil; 1 heaped tablespoon of brown sugar or 1 tablespoon of liquid honey; 7-10 Tbsp Salt; 2 TABLESPOONS medium hot mustard; 1-2 TABLESPOONS Worcester sauce; 1 TEASPOON Sweet peppers; 1 TEASPOON crushed chili; 4 Chicken legs (approx. 275 g each); 1 kg Potatoes; 1 (approx. 350 g) large stick of leek (leek); 2-3 red chillies; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 TABLESPOONS Oil
1 heaped tablespoon of brown sugar or 1 tablespoon of liquid honey
7-10 Tbsp Salt
2 TABLESPOONS medium hot mustard
1-2 TABLESPOONS Worcester sauce
1 TEASPOON Sweet peppers
1 TEASPOON crushed chili
4 Chicken legs (approx. 275 g each)
1 kg Potatoes
1 (approx. 350 g) large stick of leek (leek)
2-3 red chillies
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Mix oil, sugar or honey, about 1/2 teaspoon salt, mustard, Worcester sauce, paprika and crushed chilli. Wash chicken legs, dab dry and divide each joint once. Spread the marinade all around the chicken parts. Peel and wash the potatoes and cut in half or quarters depending on size. Clean the leek, wash it thoroughly and cut into large pieces. Put the potatoes and leek into a roasting pan.
2
Place chicken legs on top. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour. Wash the chillies. After about 20 minutes gradually pour on hot stock and add chillies. Season legs and vegetables with salt and pepper