Spanish Chicken

 

Goes well with farmhouse bread, Baguette or Greek flatbread

Attention! Preparation time ca. 1.5 hours!

Preparation You'll need: A Tajine (or a casserole dish with tighly closing lid) A pan with lid
Ingredients (for 2 persons) 2 chicken legs 40 g Serrano ham ½ red and ½ green bell-pepper 2 medium-sized onions 1 Tetra-pak chopped tomatoes (500 g) 4 cloves of garlic 1½ heaped tsp. Pimentón Dulce Ahumado (Spanish smoked sweet paprika) 1½ bay leaves 1 lemon (bio) ½ bunch of parsley Olive oil Salt and pepper
First steps Fry the chicken legs in regular olive oil on medium high heat (6) on both sides until they are dark brown. This will take some time - in the meantime you can prepare the other ingredients: Coarsly chop the 2 onions, cut the bell-pepper halves into large pieces (2 to 3 cm), put together aside. Rinse and pluck half a bunch of parsley Remove the skin of the 4 cloves of garlic, press and finely chop them. Cut 40 g Serrano ham into small pieces Zest 1 complete lemon, juice one half of it.
Preparation Pre-heat the oven at 180℃. As soon as the chicken legs are brown, set them in Tajine aside. Now sauté the onions and bell-pepper in that oil for 5 minutes, also on medium heat. Then add the garlic and sauté for another 2 minutes. Add the tomatoes, Serrano ham, 1½ heaped tsp. pimentón, lemon zest and juice (20 mL), bay leaves and most of the parsley (the rest of the parsley will be used at the end). Mix well, season with salt and pepper, pour into the Tajine next to the chicken legs. Put the chicken legs on top, close with the lid and bake for 40 to 45 minutes (depending on the size of the legs) at 180℃ (convection). After the 40 to 45 minutes, remove the lid, continue to bake for another 15 minutes.
Serve To serve first remove the legs for a moment, season the sauce again if necessary, put the sauce on the plates, garnish with parsley, place the legs on top.