Marinated chicken legs on tomato sauce

Ingredients

Directions

1. 1

   Wash and clean the chilli, remove the seeds. Finely dice the pod. Peel garlic and ginger, cut into fine cubes. Wash oregano, shake dry, pluck the leaves from the stalks and chop them, except for something to garnish. Mix oil, chili, garlic, ginger, coriander, cumin, oregano and paprika. Wash the chicken legs, dab dry and spread with the marinade.

2. 2

   Marinate for about 2 hours. Remove the chicken legs from the marinade and spread on a baking tray. Season with salt. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until crispy. Peel onions and cut into cubes. Heat the rest of the marinade. Sauté diced onions for approx. 5 minutes while turning. After about 3 minutes add tomato paste. Add peanut cream and tomatoes. Bring to the boil while stirring and simmer for about 10 minutes. Season to taste with salt and pepper.

3. 3

   Heat the rest of the marinade. Sauté diced onions for approx. 5 minutes while turning. After about 3 minutes add tomato paste. Add peanut cream and tomatoes. Bring to the boil while stirring and simmer for about 10 minutes. Season to taste with salt and pepper. Arrange chicken legs and sauce on a plate. Garnish with oregano

4. 4

   waiting time approx. 2 hours