Moroccan chicken legs

Name: Moroccan chicken legs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 200 g each); 7-10 Tbsp salt, pepper, some sugar; 1-2 TABLESPOONS Oil; 600 g baby potatoes; 2 fresh garlic bulbs; 1/2 potty Mint; 1 untreated lemon; 1/2 l clear soup; 300 g Whole milk yoghurt; 8-10 Tbsp Milk; 7-10 Tbsp Sesame

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 200 g each)
7-10 Tbsp salt, pepper, some sugar
1-2 TABLESPOONS Oil
600 g baby potatoes
2 fresh garlic bulbs
1/2 potty Mint
1 untreated lemon
1/2 l clear soup
300 g Whole milk yoghurt
8-10 Tbsp Milk
7-10 Tbsp Sesame

Directions

1
Cold water the clay pot and lid for 10-15 minutes (see instructions), then remove
2
Halve the legs in the joint, wash and pat dry. Season with salt and pepper. Fry well all around in hot oil
3
Peel and wash the potatoes. Wash the garlic tubers and cut them in half crosswise. Rinse mint. Wash lemon hot. Cut one half into slices, squeeze out one half
4
Fill potatoes, garlic, half mint, lemon wedges and chicken pieces into the clay pot. Broth and lemon juice,
5
up to 1-2 tsp, pour on
6
Cover and cook in a non-preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 1/4 hours. Remove the lid approx. 30 minutes before the end of the cooking time and fry at 225 °C (convection oven: 200 °C/gas: level 4) until crispy
7
Mix yoghurt, milk and 1-2 teaspoons lemon juice, season to taste. Cut the rest of the mint, except for some for garnishing, into strips and stir in. Serve everything. Garnish with the rest of the mint and sprinkle with sesame seeds if necessary.