| Cook Time | 40-50 minutes |
| Servings |
Ingredients
- 6 pieces Chicken leg
- 1/2 bunch Parsley
- 1/2 bunch Dill
- 1/3 bunch Green Onion
- 1/2 teaspoons Thyme
- 1/2 teaspoons Cardamom (ground)
- 4 tablespoons Tomato sauce
- 3 cloves garlic
Ingredients
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Instructions
- To prepare chicken legs: to wash, remove excess fat, etc. to dry out. Season with salt and pepper. Use a sharp knife to make incisions along the bone. Try not to cut through. You should get "pockets".
- You can use any greens you like. Finely chop the greens. Finely chop the garlic, of course you can skip through the press. In a separate bowl, mix the tomato sauce (ketchup), herbs, garlic, and spices. I add cumin and ground cardamom.
- Fill the pockets with a teaspoon. If there is not enough space in the pockets, the filling can be distributed under the skin. Put in a cold oven. Turn on the oven for 180 C. The oils and flavors in the filling will open gradually, as they heat up, and permeate the chicken meat.
- After 40-45-50 minutes, everything is ready.
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