Turkey leg on paprika potatoes

Name: Turkey leg on paprika potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Turkey leg (1-1,2 kg); 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 TEASPOON dried marjoram; 2 medium-sized onions; 300 ml Vegetable broth; 1 Bay leaf; 1 kg Potatoes; 1 glass (720 ml) red paprika (roasted); 2-3 TABLESPOONS Apricot Jam; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Turkey leg (1-1,2 kg)
2-3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 TEASPOON dried marjoram
2 medium-sized onions
300 ml Vegetable broth
1 Bay leaf
1 kg Potatoes
1 glass (720 ml) red paprika (roasted)
2-3 TABLESPOONS Apricot Jam
1/2 bunch Parsley

Directions

1
Wash the meat and pat dry. Heat the oil in a wide frying pan. Brown the meat all around. Season with salt, pepper and marjoram. Peel onions, cut them into slices and add them to the meat with approx. 1/8 l broth and bay leaf. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1 1/2 - 1 3/4 hours. Gradually add the remaining stock
2
Peel and wash the potatoes and cut them into halves or quarters depending on their size. Drain the peppers and cut into pieces. Spread both around the meat about 50 minutes before the end of the frying time. Season with salt and pepper. Turn vegetables from time to time
3
About 20 minutes before the end of the roasting time, brush the turkey leg with jam and finish roasting. Wash parsley and cut into strips. Arrange everything and sprinkle with parsley
4
An inexpensive alternative to fresh pods:
5
roasted peppers from a jar, e.g. from a discounter
6
If turkey drumsticks are on sale: 2 legs (700 g each) together with vegetables only approx. 50 minutes