Western pan with bacon potatoes

Name: Western pan with bacon potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 small potatoes (about 500 g); 12 Chicken drumsticks (approx. 75 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 1/4 TEASPOON ground cumin; 1 knife tip Chili Flakes; 250 g Pearl onions; 1 green jalapeño chilli; 1 red pepper; 2 (approx. 500 g; vacuum-packed) pre-cooked corncobs; 12 discs (15 g each) Bacon

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

12 small potatoes (about 500 g)
12 Chicken drumsticks (approx. 75 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
1/4 TEASPOON ground cumin
1 knife tip Chili Flakes
250 g Pearl onions
1 green jalapeño chilli
1 red pepper
2 (approx. 500 g; vacuum-packed) pre-cooked corncobs
12 discs (15 g each) Bacon

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Let the potatoes cool down a little
2
Meanwhile, wash the chicken legs, pat dry and place in a bowl. Mix oil, some salt, 1/2 teaspoon paprika, cumin and chili flakes. Sprinkle chicken legs with the oil mixture and mix well with your hands. Put the chicken legs into a large ovenproof dish (or two small ones) and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes
3
Onions peel and halve. Clean the chilli, cut lengthwise, wash and remove seeds. Halve the peppers, clean, wash and cut into strips. Cut the corncobs into pieces. Wrap each potato with a slice of bacon. After about 15 minutes, carefully take the casserole dish out of the oven. Spread the vegetables and bacon potatoes in it and finish cooking. Sour Cream tastes good with it