Chicken Legs Sweet and Sour

Rub chicken drumsticks with the spices. Heat oil in a frying pan and brown the drumsticks all around, lift out of the frying pan and set aside.

Peel and finely dice the garlic cloves and onions.

Saute garlic cloves and onions in the drippings until translucent. Add the chicken drumsticks, juniper berries and bay leaf spice.

Deglaze everything with the soup and let it roast for 20 minutes at moderate temperature with the lid closed. Turn the drumsticks in between so that they do not burn on one side. After that, keep the drumsticks warm.

In the meantime, peel the carrots and cut them into pieces. Cook in a little water for about 5-10 minutes until soft.

Peel the pineapple and also cut it into small pieces, as well as the seeded bell bell pepper.

Pour the sauce made with the roasted drumsticks through a sieve and mix with vinegar, honey and soy sauce. Season with cayenne pepper. Add the cooked carrots, bell bell pepper and pineapple and toss.

Heat the chicken legs again briefly in the sauce and then serve the chicken legs together with the vegetables and the sauce.

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