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Ingredients
Exotic Chicken Legs with Raisins, Tomatoes and Cinnamon
- Ingredients
- 80 grams dried Tomatoes (without oil)
- 80 grams Hazelnuts
- 1 bunch flat-leaf parsley
- 2 garlic cloves
- 2 Tbsps olive oil
- 30 grams raisins
- salt
- black peppers
- 1 tsp Harissa
- 1 tsp Nutmeg (freshly grated)
- 1 generous pinch cinnamon
- 4 Chicken legs
- ¼ l Chicken broth
Soak dried tomatoes in hot water for about 20 minutes. Toast hazelnuts in a dry pan, stirring, for about 5 minutes or until nuts start to peel. Remove peel by rubbing nuts with a kitchen towel. Coarsely chop nuts (or use a rolling pin). Rinse parsley, shake dry and chop. Drain tomatoes, chop roughly and combine with half of parsley and nuts. Peel garlic and squeeze thorough a garlic press. Combine everything with 1 tablespoon of oil and 2 tablespoons of water, puree finely. Add raisins and season with salt, pepper, harissa, nutmeg and cinnamon. Trim chicken legs, rinse and pat dry. Lift skin gently and spread meat under skin with 2 teaspoons of paste. Season on outside with salt and pepper. Heat remaining oil in a pan and brown chicken legs for about 5 minutes. Transfer to preheated oven at 200°C (approximatley 400°F) and bake for about 30 minutes..
Remove chicken from the pan. Skim excess fat from pan, add broth and remaining paste, simmer on low heat until sauce thickens. Arrange chicken on plates and drizzle with the sauce. Sprinkle with remaining parsley and serve.