The picture on the right side shows this year’s potato crop. I admit, it isn’t much, but I didn’t have to lift a finger for them! They are all self-seeded or left-over potatoes from last year. So I think the amount is quite acceptable.
The weather on Sunday was marvellous, the chicken legs waited for their preparation, but we didn’t feel like barbecue. And we weren’t keen on any other elaborate preparation. So we dug out the good old Römertopf (see notes below), cut up the vegetable lying around and put everything in the oven. The potatoes I cooked and served unpeeled.
Paprika Ginger Chicken
|Source:||October 07, 2007 by Sus|
|Categories:||Chicken, Römertopf, Ginger, Paprika|
|3||Bell peppers, red, yellow and green|
|1||Lime; grated peel and juice|
|1||tablespoon||Paprika (= ground red peppers, slightly hot)|
|1||tablespoon||Dark sesame oil|
|Not much||Chicken oder vegetable broth|
Prepare (rinse, clean and dry) the chicken legs.
Grate the ginger and the garlic into a small bowl. Also grate the lime peel and add the lime’s juice. Mix with sesame oil, salt, pepper, cinammon and paprika.
Spread this paste evenly all over the outside of the chicken legs and – as far as possible – beneath the skin.
Moisten the Römertopf thoroughly (about 20-30 minutes). Peel the onions and cut them – according to size – into halves or quarters. Clean and quarter the bell peppers. Put both vegetables into the Römertopf. Add a little bit of chicken or vegetable broth. Put the chicken legs on top.
Close the Römertopf and put into the not preheated oven at 200°C. After one hour remove the lid, set the oven to 175°C and let the chicken legs get brown and crisp for 15-20 minutes. Use the oven’s grilling function, if necessary (I forgot that. )
– A Römertopf is a clay pot with a clay lid. When the pot is soaked in water before use, it will slowly emit steam in the oven. The food will be cooked in steam and does not dry out.
– Unfortunately the chicken legs were not very red at the end. Maybe the paste needed some more oil (and paprika)?