Ingredients:
For gratin
- 1 small pumpkin
- 1 purple onion
- 200 grams of frozen corn (or canned)
- 1 tablespoon olive oil
- 4 tablespoons grated cheese (cheddar)
- 400 grams of champignons
- 1 sweet pepper
- salt and pepper to taste
- green
1.5 kg of chicken shins
Marinade:
- 1 small onion
- 4 cloves garlic
- piece of fresh ginger root
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon mustard
- 1 teaspoon spices (basil, oregano, coriander, paprika)
- 1 tablespoon honey
- 1 tablespoon lemon juice
1.Put onion, garlic and ginger in a blender, add 3 tablespoons of water to make this sauce.
2. Preheat oil in a pan over medium heat, add the sauce and stew over a fire until the water has evaporated. Remove from heat, add the honey, mustard, spices and lemon juice.
3. Rub this sauce chicken legs, put on a baking sheet.
4. Clear vegetables. Pumpkin cut into large cubes, onion into small pieces. Mushrooms cut into quarters, pepper strips. Put vegetables and corn on a baking sheet, drizzle with oil. Add salt and pepper, stir and sprinkle with herbs.
5. Put vegetables and chicken shins in an oven heated to 220 degrees Celsius.
6. Vegetables roast about 40 minutes until the pumpkin is tender (once stir). Then pull out, sprinkle with cheese and roast another 5 minutes until golden brown.
7. Chicken shins roast for about one hour until cook and crust formation.
8. Serve chicken shins with gratin, consume a large company with a good mood.
Bon appetite!
I would like to thank our sponsors @smooth, @sirwinchester and @knozaki2015 for their support of this great competition and @englishtchrivy for patience and perseverance in solving organizational issues.
