For ➍4 large chicken legs
1 cup semolina
olive oil
200 g spinach
2 pears
1 lemon
4 chicken wings
100 g butter
salt & pepper
spice mixture:
1 chicken stock cube or 1 tbs powdered chicken stock
½ ts salt
1 ts curry powder
1 ts paprika or red chili powder
½ ts ground ginger
a pinch of nutmeg
½ ts thyme
Mix all ingredients for seasoning mix. Mix just before use a little olive oil with the herbs to make a paste.
Cut the legs into 2 pieces. Place on an oven rack with a plate underneath, so the fat can drip off. Cover the top of the meat with the spice paste and sprinkle some semolina over for a crunchy effect.
Put the chicken 10 m in an oven at 190°C to form a nice crust. Reduce the oven to 140°C. Cook for 10 m more.
Chop the wings. Heat butter and fry the wings. Season with salt and pepper.
Peel the pears. Cut into thin strips (with a kitchen slicer).Wash the spinach and chop it small. Stew the pear 1 m in a little butter, add the spinach and cook. that rift. Season with salt and pepper. Add the grated rind of lemon to completely refresh.
Serve the chicken on top of spinach.
Serve with the gravy of the wings and with crispy fried, salted potato wafers.
