Turkey leg chili-honey biscuits with roast potatoes

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Remove bones from the club. Wash the meat, dab dry and cut into 8 pieces. Peel ginger and grate finely. Rub meat with salt, pepper and ginger. Sprinkle with lemon juice.

2. 2

   If necessary, stick them together with wooden skewers to keep them in shape. Heat the oil in a frying pan and fry the meat on all sides. In the meantime, clean and wash the spring onions and cut them into rings.

3. 3

   Take the meat out of the roaster, fry the spring onions in the frying fat, stir in the tomato puree, add the broth and bring to the boil. Place the meat with the skin side facing upwards and braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 1/4 hours.

4. 4

   In the meantime clean, wash and cut the chilli into rings. Mix chili and honey. Peel, wash and slice the potatoes. Heat clarified butter in a large frying pan, fry the potato wedges for 20-25 minutes at low heat, turning them several times.

5. 5

   Season with salt and pepper. Spread the meat with chilli honey about 15 minutes before the end of the cooking time. Remove the roaster from the oven, remove the meat from the stock and keep warm. Degrease the stock if necessary. Put the meat back in.

6. 6

   Arrange meat with sauce on a plate garnished with chilli. Add the potatoes in a small bowl. A colourful salad tastes good with it.

Nutrition Facts

KCAL
720 kcal

CARBS
63 g

FATS
25 g

PROTEINS
56 g