Braised chicken leg with olives and almonds
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
Accessories:
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
170 °C
- Combi-steam
- 00:35 | -
- 5
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.
