🍽️ Orientalistic Chicken Thighs

Name: Orientalistic Chicken Thighs
Total time: 30 min
Yield: 4 servings
Ingredients: 8 chicken drumsticks; 0.5 tsp gingerbread spice; 1 tsp curry powder; 0.25 tsp ground nutmeg; 1 tsp grated ginger; 1 tsp peppercorns; 1 tsp cumin; 1 untreated orange; 1 lime; 1 clove garlic; 5 tbsp sesame oil; salt; cayenne pepper; 250 ml port wine; 500 g carrots; 1 red chili pepper; 200 g fresh dates; 100 g raisins; 200 g peeled almond kernels; coriander leaves

1308 kcal · 30 min · 4 servings

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Ingredients

8 chicken drumsticks
0.5 tsp gingerbread spice
1 tsp curry powder
0.25 tsp ground nutmeg
1 tsp grated ginger
1 tsp peppercorns
1 tsp cumin
1 untreated orange
1 lime
1 clove garlic
5 tbsp sesame oil
salt
cayenne pepper
250 ml port wine
500 g carrots
1 red chili pepper
200 g fresh dates
100 g raisins
200 g peeled almond kernels
coriander leaves

Instructions

1. Wash the chicken thighs and pat them dry with a kitchen towel.
2. Gently separate the skin from the meat without removing it.
3. Mix gingerbread spice, curry powder, grated nutmeg, and ground ginger in a small bowl.
4. Finely crush peppercorns and cumin seeds in a mortar.
5. Wash the orange and lime under hot water and dry them thoroughly.
6. Remove the zest from both fruits using a zester.
7. Squeeze the juice from the fruits.
8. Peel the garlic and press it into the spice mixture.
9. Add pepper, cumin, half of the citrus zest, 2 tablespoons of citrus juice each, and 2 tablespoons of oil.
10. Stir the spice mixture into the chicken thighs until they are well coated.
11. Grease a roasting pan or baking dish with a little oil.
12. Season the chicken thighs with salt and cayenne pepper.
13. Place the thighs in the prepared pan.
14. Preheat the oven to 180 degrees Celsius and roast the chicken thighs for about 45 minutes.
15. After 10 minutes, pour half of the port wine over the thighs.
16. Peel the carrots and cut them into quarters lengthwise.
17. Slice the chili pepper into thin rings.
18. After another 10 minutes, add the carrots and chili to the thighs.
19. Add the remaining citrus juice and zest.
20. Turn the chicken thighs over once.
21. Pit the dates.
22. Turn the thighs over again after a total of 30 minutes.
23. Distribute the remaining oil, dates, raisins, and almonds over the meat.
24. Pour in the remaining port wine.
25. Finish cooking the chicken thighs.
26. Serve the thighs garnished with fresh coriander leaves.

Nutrition per serving

kcal: 1308
Protein: 70 g · Fett/Fat: 74 g · Carbs: 73 g