Marinated chicken legs on pea puree with parsley-carrots

Ingredients

Directions

1. 1

   Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Mix chilli, 150 ml orange juice, soy sauce and honey. Season with salt and pepper. Add 3 tablespoons of oil drop by drop. Wash the meat, dab dry and marinate with the prepared sauce for at least 2 hours in the refrigerator overnight

2. 2

   Remove chicken legs from the marinade. Season again with salt and pepper and place on a baking tray lined with baking paper. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-45 minutes

3. 3

   Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Peel and chop shallots and garlic. Heat 1 tablespoon of oil in a saucepan. Fry garlic and shallots for about 3 minutes. Add peas and braise for about 2 minutes. Fill up with 350 ml water. Bring to the boil and cook for about 5 minutes. Puree the peas with a blender. Press the potatoes through the potato press to the puree. Season to taste with salt and pepper

4. 4

   Peel and wash the carrots and cut them into approx. 1/2 cm thick slices. Heat olive oil in a pot. Add carrots and sauté for about 2 minutes. Deglaze with 50 ml orange juice and 50 ml water and cook for 7-8 minutes. Season with sugar, salt and pepper. Wash parsley, shake dry and chop coarsely. Arrange 2 chicken legs, pea puree and carrots on plates. Sprinkle with parsley

5. 5

   waiting time approx. 2 hours