Oriental chicken legs

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3.4 15
These chicken legs are cooked together in a broth of apricots and chilli. But the clou are the mint leaves, which are pushed under the skin of the legs to give the meat a very special aroma.
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 Aubergine
  • 7-10 Tbsp salt, cumin, sweet paprika, dried thyme
  • 250 g Bulgur
  • 250 g cherry tomatoes
  • 100 g dried apricots
  • 2 Chillies
  • 4 Stem/s Mint
  • 4 Chicken legs
  • 2 Garlic cloves

Directions

  1. 1

    Clean, wash and slice the aubergine and sprinkle with salt. Wash and drain the bulgur and place in a large ovenproof pan with a lid, a roaster or a tajine. Wash the tomatoes. Chop the apricots finely. Clean the chillies, cut lengthwise, remove seeds and chop finely. Mix apricots, 1 teaspoon cumin and chilli into the bulgur. Dab the aubergine and spread on the bulgur with the tomatoes.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash mint, shake dry. Divide legs, wash, pat dry. Loosen skin and push 1 mint leaf under each skin. Peel garlic and chop very finely. Season the legs with salt, 1 tbsp. paprika, 1 tsp. thyme and garlic. Mix 800 ml water and 1 tsp. salt and pour evenly over the bulgur. Put the legs on top.

  3. 3

    Cover and cook in a hot oven for about 30 minutes. Remove the lid and continue cooking for about 30 minutes. Pluck off the rest of the mint leaves and sprinkle on top.

Nutrition Facts

KCAL
730 kcal
CARBS
58 g
FATS
29 g
PROTEINS
54 g