Oriental Chicken Thighs with Baked Potatoes

Ingredients

• 4 chicken thighs
• 1 kg potatoes (firm‑cooking)
• olive oil
• 150 ml poultry stock
• 0.5 tsp Peppercorns
• 0.5 tsp Coriander seeds
• 1 tsp cardamom pods
• 1 pinch turmeric (ground)
• 1 pinch Curry powder
• 1 pinch chili powder
• 0.5 tsp grated orange zest
• 2 curry leaves
• 4 Garlic cloves
• cinnamon (ground)
• Salt

Instructions

1. 1.

   Wash and pat dry the chicken thighs.

2. 2.

   Peel and cube the potatoes. Toss with a little olive oil and salt, then place in a baking dish. Peel the garlic, slice it, and add along with the curry leaves. Pour over the poultry stock.

3. 3.

   Brush the chicken thighs with olive oil and lay them on top of the potatoes. Roast in a preheated oven at 180 °C for about 30 minutes, turning occasionally.

4. 4.

   Crush peppercorns, coriander, and cardamom in a mortar. Mix with turmeric, curry, chili, orange zest, and about 4–5 tbsp olive oil; season with salt. Rub this mixture onto the chicken thighs and bake for another 10–15 minutes until done. If desired, switch on the grill for a few minutes.