Turkey leg with paprika vegetables in clay pot

Name: Turkey leg with paprika vegetables in clay pot
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Turkey thigh (approx. 1, 2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 (approx. 1.2 kg) green, red and yellow peppers; 2 TABLESPOONS Mustard seeds; 1 TABLESPOON Honey; 1 knife tip Tabasco; 3/8 l Vegetable broth (instant); 2 TABLESPOONS sauce thickener; some stem(s) Dill; 7-10 Tbsp possibly dill umbels

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 1, 2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 (approx. 1.2 kg) green, red and yellow peppers
2 TABLESPOONS Mustard seeds
1 TABLESPOON Honey
1 knife tip Tabasco
3/8 l Vegetable broth (instant)
2 TABLESPOONS sauce thickener
some stem(s) Dill
7-10 Tbsp possibly dill umbels

Directions

1
Water the clay pot for about 15 minutes. Wash the meat and dab dry. Rub with salt, pepper and paprika and place in the clay pot. Cover and place in the cold oven. Adjust the temperature (electric cooker: 200 °C/ gas: level 3) and cook for 1 1/2 hours.
2
Clean and wash the peppers, cut them into pieces and put them into the clay pot after about 1 hour. Stir the mustard seeds, honey and Tabasco into the vegetables and cook until done. Remove meat and vegetables from the frying stock and arrange on a preheated plate.
3
Keep warm. Pour the frying stock and vegetable broth into a small pot, bring to the boil, thicken with sauce thickener and season again. Arrange the roast on the vegetables on a plate. Garnish with dill and possibly dill umbel flowers.
4
Add extra sauce.