Paprika chicken legs with Indian rice

Name: Paprika chicken legs with Indian rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Chicken legs; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 1 Onion; 1 Garlic clove; 2 Vine tomatoes; 100 g dried soft apricots; 2 TABLESPOONS Sunflower oil; 80 g Almonds with skin; 200 g Long grain rice; 7-10 Tbsp Curry Powder; 7-10 Tbsp Cinnamon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Chicken legs
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
1 Onion
1 Garlic clove
2 Vine tomatoes
100 g dried soft apricots
2 TABLESPOONS Sunflower oil
80 g Almonds with skin
200 g Long grain rice
7-10 Tbsp Curry Powder
7-10 Tbsp Cinnamon

Directions

1
Wash the meat, dab dry. Divide legs at the joint and season all around with salt and paprika. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-60 minutes
2
Peel and finely dice the onion and garlic. Wash, clean and halve the tomatoes, remove the seeds. Cut the flesh into cubes. Dice the apricots. Heat oil in a pot. Roast the almonds for about 4 minutes while turning, remove. Fry onion, garlic and diced tomatoes briefly in the oil.
3
Add rice and sweat briefly. Dust with curry and cinnamon. Add apricots and 500 ml water, bring to the boil, season with salt. Cook rice for about 20 minutes with closed pot. Arrange rice and chicken legs on plates. Curry ketchup tastes good with it