Turkey leg with braised paprika potatoes

Name: Turkey leg with braised 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; 7-10 Tbsp Pepper; 1 TEASPOON dried marjoram; 2 medium-sized onions; 300 ml clear broth (instant); 1 Bay leaf; 750 g Potatoes; 1 glass (680 g/ 400 g cut-off) Roasted paprika mild, sweet-sour pickled; 2 TABLESPOONS Apricot Jam; 1/2 bunch Parsley

AUTHOR
Kelli Murphy

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
7-10 Tbsp Pepper
1 TEASPOON dried marjoram
2 medium-sized onions
300 ml clear broth (instant)
1 Bay leaf
750 g Potatoes
1 glass (680 g/ 400 g cut-off) Roasted paprika mild, sweet-sour pickled
2 TABLESPOONS Apricot Jam
1/2 bunch Parsley

Directions

1
Wash the turkey leg and pat dry. Mix the oil with salt, pepper and marjoram and brush the leg with it. Place in a wide roasting pan. Peel and quarter the onions and add them to the leg with approx. 125 ml broth and bay leaf. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 1/2 - 2 hours. Gradually add the remaining stock. In the meantime, wash and peel the potatoes and, depending on their size, cut them lengthwise into halves or quarters.
2
Drain the peppers and dice them coarsely. After 45-60 minutes spread potatoes and diced peppers around the turkey leg. Season with salt and pepper and braise. Spread jam on the turkey leg for the last 20-30 minutes. Wash parsley, dab dry and cut into fine strips. Arrange turkey leg and braised potatoes with paprika on a plate. Sprinkle with parsley and serve garnished with laurel