Recipe “Chicken in the oven with vegetables and tomato sauce”

by Tariq Rose

–

+

person)

Ingredients:

4

chicken feet
2

parsley roots
2

parsley
3

carrots
2

hot pepper
2

Red onion
2

toes

garlic
500

ml

sieved tomatoes
1

al

honey
1

pepperoni
1

al

Harisa
alternatively: Baharat or Ras el Hanout
2

branches

rosemary
1

organic lemon
1.5

al

Apple balsamic or balsamic vinegar
2

al

capers
olive oil
Salt
pepper

Heat the oven to 180 degrees. Rinse and dry the chicken thighs, then cut them in half at the joints. Clean or peel the vegetables and cut them into long pieces. Peel the onions and cut them into pieces. Finely chop the garlic and chilli. Remove the rosemary sprigs from the stalks and chop.

Salt and pepper the thighs. Heat the olive oil in a large pan or roasting pan and brown the legs on all sides. Add the vegetables and onions and fry as well. Add a little more olive oil if needed. At the end, we saute the garlic and some chilies for a while. Then mix the legs with the vegetables. Season everything with a little salt and pepper.

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

Pour the tomato sauce into the pan and pour a little vinegar. You can also use regular white wine vinegar instead of balsamic vinegar. It just needs to be boiled a little beforehand. Mix in a few pieces of lemon peel and capers and brush with a little olive oil. Cook in the oven for 45 minutes. The meat is done when it comes off the bone easily. Take the roast out of the oven and season everything again with salt, pepper and olive oil and sprinkle with fresh herbs.