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Ingredients
Chicken Legs with Peppers and Olives
- Ingredients
- 1 Tbsp butter
- ½ tsp honey
- salt
- 1 pinch cayenne pepper
- 4 Chicken thigh
- salt
- peppers
- 1 green Bell pepper
- 1 Red Bell pepper
- 1 onion
- 1 garlic clove
- 1 small red Pepperoncini
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 75 grams black Olives (pitted)
- 75 grams green Olives (pitted)
Melt the butter, stir in the honey, season with salt and cayenne pepper. Preheat the oven to 200°C (approximately 400°F). Rinse the chicken legs, pat dry, season with salt and pepper and arrange on a baking sheet. Bake for about 30-40 minutes, brushing repeatedly with the butter-honey mixture.
Rinse the peppers, cut in half, remove the stems and seeds and cut the flesh into thin strips. Peel the onion and chop coarsely. Peel the garlic and chop finely.
Rinse the pepperoncini, remove the stems and seeds and chop very finely. Sauté the onions and garlic in oil, add the peppers and pepperoncini and cook for 2 minutes. Season with salt and pepper, add the lemon juice and olives and toss to combine. Transfer to a bowl. Serve with the chicken legs.