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Braised chicken leg with olives and almonds

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Use this recipe with:

Medium

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P R O F I L E
Chilled ​4°C
1 Full Tray
From Scratch

Stage 1

170 °C

  • Combi-steam
  • 00:35 | -
  • 2
R E C I P E
8 pcs Chicken legs
600 g Red onions
4 pcs Garlic cloves
40 g Ginger
6 pcs Thyme
6 tsp Olive oil
1 l Chicken stock
1 tsp Curcuma
140 g Peeled Almonds
200 g Green olives
2 tsp Salt
2 tsp Pepper
Ingredients
Chop the onions, garlic, ginger, thyme and spread them on the black tray. Add the olives, almonds, curcuma and the olive oil. Place the Chicken legs on top and season the chicken with salt and pepper. Add the chicken stock into the tray and put the tray into the preheated Convotherm.
1. Food Preparation
You can also use the core probe instead of time.
2. Cooking Instruction
Serve the Chicken and the vegetable with stock to a nice morocco cous-cous.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.