Oriental chicken legs

Name: Oriental chicken legs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Aubergine; 7-10 Tbsp salt, cumin, sweet paprika, dried thyme; 250 g Bulgur; 250 g cherry tomatoes; 100 g dried apricots; 2 Chillies; 4 Stem/s Mint; 4 Chicken legs; 2 Garlic cloves

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

These chicken legs are cooked together in a broth of apricots and chilli. But the clou are the mint leaves, which are pushed under the skin of the legs to give the meat a very special aroma.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Aubergine
7-10 Tbsp salt, cumin, sweet paprika, dried thyme
250 g Bulgur
250 g cherry tomatoes
100 g dried apricots
2 Chillies
4 Stem/s Mint
4 Chicken legs
2 Garlic cloves

Directions

1
Clean, wash and slice the aubergine and sprinkle with salt. Wash and drain the bulgur and place in a large ovenproof pan with a lid, a roaster or a tajine. Wash the tomatoes. Chop the apricots finely. Clean the chillies, cut lengthwise, remove seeds and chop finely. Mix apricots, 1 teaspoon cumin and chilli into the bulgur. Dab the aubergine and spread on the bulgur with the tomatoes.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash mint, shake dry. Divide legs, wash, pat dry. Loosen skin and push 1 mint leaf under each skin. Peel garlic and chop very finely. Season the legs with salt, 1 tbsp. paprika, 1 tsp. thyme and garlic. Mix 800 ml water and 1 tsp. salt and pour evenly over the bulgur. Put the legs on top.
3
Cover and cook in a hot oven for about 30 minutes. Remove the lid and continue cooking for about 30 minutes. Pluck off the rest of the mint leaves and sprinkle on top.