Chicken leg with bell peppers and tomatoes Mediterranean flavored with black olives and rosemary combined. Yes, it is as good as it sounds! If you’re not fan of chicken white meat, well this recipe of chicken leg is just right for you. You’ll enjoy in preparing this meal as much as in eating it. Tasty, juicy and truly inspiring.
Recipe for chicken leg in tomato sauce with olives
This recipe makes 4 servings. Takes 90 minutes in total to prepare this delicious meal. Calorie value is 322 kcal per serving, carbs 5.8 g, protein 30.9 g, fat 25.5 g.
Ingredients that you need:
- 4 chicken legs
- 3 1/3 oz. (100 g) black olives, pitted
- 8 Cherry tomatoes
- 1 yellow bell pepper
- 1 clove of garlic
- 2 – 3 stalks of rosemary
- 2 tbsp. tomato paste
- 1 tablespoon olive oil
- 7 oz. (200 ml) of tomato puree
- 7 oz. (200 ml) chicken broth
- juice of half lemon
- colorful pepper
At first, wash and chop the vegetables. Then clean and cut the bell pepper into strips. Halve the cherry tomatoes and rinse the rosemary. Then peel the garlic and squeeze with the garlic press.
Heat the olive oil and sauté the chicken legs from all sides. Add the tomato paste and heat it with stirring. Then add the garlic and pour the chicken broth. Add tomato puree, mix and simmer briefly.
Squeeze lemon juice, add the juice and season with salt and pepper. Place the peppers in a casserole dish and add the chicken legs with tomato sauce.
Cook for about 45 – 60 minutes at about 300° F (150°C) in a preheated oven.
Add tomatoes and olives shortly before the end of the cooking time and spread the rosemary overhead. Serve the chicken legs directly from the baking dish.
Enjoy this beautiful and tasty chicken meal!
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