Ingredients for 4 people:
1-2 cloves of garlic
1 small green chili pepper
½ tsp cumin seeds
1 tsp mustard seeds
4 goose legs
2 onions
2 tbsp oil
1 can (425 g) peeled tomatoes
salt, pepper
For the broccoli:
500 g broccoli
salt
2 tablespoons of hulled sesame seeds
Preparation:
1. Peel garlic and chop coarsely. Clean, rinse and chop the chili pepper. Crush garlic, chili, cumin seeds and mustard seeds in a mortar. Pat goose legs dry and score the skin in several places. Rub goose legs vigorously with the spice mixture. Cover and refrigerate for 1 hour in the refrigerator.
2. Peel and dice onions. Heat oil in a casserole. Sauté goose legs sear all around. Add onions and brown. Add tomatoes and crush the tomatoes with a wooden spoon. Season with salt and pepper. Bake in preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for about 1 ½ hours.
hours.
3. Clean, rinse and divide broccoli into florets. Cook broccoli in salted water for 6-8 minutes. Toast sesame seeds. Drain broccoli and mix with sesame seeds.
4. Place goose legs on a plate, brown briefly under the preheated grill. Season sauce again with salt and pepper. Arrange everything together. Serve with boiled potatoes.
Preparation time approx. 2 hours + waiting time
Per serving approx.:
Calories: 547
Joule: 2290
Protein: 27,8 g
Fat: 45 g
Carbohydrates: 8 g
(FoodCentrale by ddp images)
