Turkey leg with fiery vegetables

Name: Turkey leg with fiery vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1.3 kg Turkey thigh; 7-10 Tbsp salt, black pepper; 1-2 TABLESPOONS and some oil; 1 can(s) (850 ml) Tomatoes; 1 kg Potatoes; 1-2 TEASPOONS Tomato Ketchup; 1 TABLESPOON liquid honey; 2 (425 ml each) Cans; 7-10 Tbsp Kidney Beans; 1 can(s) (425 ml) Corn grains; 7-10 Tbsp a few squirts of Tabasco; 7-10 Tbsp parsley, chillies

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1.3 kg Turkey thigh
7-10 Tbsp salt, black pepper
1-2 TABLESPOONS and some oil
1 can(s) (850 ml) Tomatoes
1 kg Potatoes
1-2 TEASPOONS Tomato Ketchup
1 TABLESPOON liquid honey
2 (425 ml each) Cans
7-10 Tbsp Kidney Beans
1 can(s) (425 ml) Corn grains
7-10 Tbsp a few squirts of Tabasco
7-10 Tbsp parsley, chillies

Directions

1
Wash the leg, dab dry. Season with salt and pepper. Heat 1-2 tablespoons of oil in a roaster. Brown the leg in it all around. Add tomatoes with juice and stew covered for 1-11/4 hours. Little by little add 3/8-1/2 l water
2
Peel, wash and slice the potatoes. Place on the oiled fat pan and roast in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 35-40 minutes. Season with salt and pepper
3
Mix ketchup and honey. Remove the leg. Place on the potatoes and spread with the honey paste. Fry everything again for about 10 minutes.
4
Rinse the beans and corn, drain. Add both to the tomatoes and heat for about 5 minutes. Season to taste with salt, pepper and Tabasco. Arrange everything. Garnish with parsley and chilli
5
Drink: light red wine