Recipe “Chicken in the oven with vegetables and tomato sauce” | NDR.de – Guide

by Tariq Rose

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Ingredients:


  • 4





    chicken legs


  • 2





    parsley roots


  • 2





    parsnip


  • 3





    carrots


  • 2





    hot pepper


  • 2





    Red onion


  • 2

    toes


    garlic


  • 500

    Jr


    sieved tomatoes


  • 1

    email


    honey


  • 1





    chili pepper


  • 1

    email


    Harissa






  • alternatively: Baharat or Ras el Hanout


  • 2

    branches


    rosemary


  • 1





    organic lemon


  • 1.5

    email


    Apple balsamic vinegar or balsamic vinegar


  • 2

    email


    capers






  • olive oil






  • salt






  • pepper

Preheat the oven to 180 degrees. Wash and dry the chicken thighs, then cut them in half along the joint. Peel or peel the vegetables and cut them into long pieces. Peel the onion and divide it into pieces. Finely chop the garlic and chili. Peel the rosemary needles from the stems and chop.

Salt and pepper the drumsticks. Heat the olive oil in a large pot or pan and sear the legs on all sides. Add vegetables and onions and also fry. Add a little more olive oil if needed. Finally, briefly fry the garlic and some chili. Then mix the legs with vegetables. Season everything with a little salt and pepper.

Place the tomato passata in a bowl with the rosemary sprigs, honey, chilli, a little olive oil and a pinch of harissa and mix well.

Pour tomato sauce into a saucepan and pour in a little vinegar. You can also use regular white wine vinegar instead of balsamic vinegar. Only it should be boiled a little beforehand. Mix in a few wedges of lemon zest and capers and drizzle with a little olive oil. Bake in the oven for 45 minutes. The meat is ready when it comes away from the bone easily. Remove the roasting pan from the oven and again season everything with salt, pepper, olive oil and sprinkle with fresh herbs.

Eat better! | air date | 21.11.2021


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