Marinated chicken legs on tomato sauce

Name: Marinated chicken legs on tomato sauce
Yield: 1
Ingredients: 1 red chilli pepper; 2 Garlic cloves; 30 g Ginger Tuber; 5 Stem(s) Oregano; 5 TABLESPOONS Sunflower oil; 1 TEASPOON ground cilantro; 1/4 TEASPOON Cumin; 1 TEASPOON Sweet peppers; 12 Chicken drumsticks; 7-10 Tbsp Salt; 2 small onions; 2 TABLESPOONS Tomato paste; 50 g Peanut cream; 1 can(s) (400 ml) chunky tomatoes; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1 red chilli pepper
2 Garlic cloves
30 g Ginger Tuber
5 Stem(s) Oregano
5 TABLESPOONS Sunflower oil
1 TEASPOON ground cilantro
1/4 TEASPOON Cumin
1 TEASPOON Sweet peppers
12 Chicken drumsticks
7-10 Tbsp Salt
2 small onions
2 TABLESPOONS Tomato paste
50 g Peanut cream
1 can(s) (400 ml) chunky tomatoes
7-10 Tbsp Pepper

Directions

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, remove leaves except for something to garnish, pluck from stalks and chop.
2
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.
3
Mix oil, chili, garlic, ginger, ##coriander##, cumin, oregano and paprika. Wash the chicken legs, dab dry and spread with the marinade. Marinate for about 2 hours.
4
Take the legs out of the marinade and spread them 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.
5
Onions peel and cut into cubes. Heat the rest of the marinade. Fry the diced onions for about 5 minutes while turning. After about 3 minutes add tomato paste.
6
Add peanut cream and tomatoes. Bring to the boil while stirring and simmer for about 10 minutes. Season to taste with salt and pepper.
7
Arrange chicken legs and sauce on a plate. Garnish with oregano.