[recipe adapted from magazine Claudia]

INGREDIENTS

1½ kg young potatoes
1600g chicken legs (cut in pieces)
4 onions (chopped)
406 garlic cloves (chopped)
2 tbs Carotino oil
1 cup apple juice
⅔ cup hot water
2 chicken cubes (10g each)
salt
rainbow peppercorns
2 tbs dried marjoram
4 cloves
10 wild myrtle leaves

for almond apples
6 Gala apples
2/3 cup ground almonds (almond flour)
40g (4 tbs) raisins
25g unsalted butter

EQUIPMENT

6 square pieces of aluminium foil

METHOD

Season chicken with salt and freshly ground pepper and fry on oil for a while.
Move chicken to lined with Teflon sheet large baking dish.
On the same oil fry onions and garlic and also move to the baking tin.
Pour over apple juice.
Place chicken cubes in a cup and mix with hot water, also pour over the chicken.
Add cloves, myrtle leaves and dried marjoram.
Bake in preheated oven in 200°C (392°F) for about 1 hour – 1 hour and 20 minutes.

In meantime boil potatoes in salty water, drain and leave aside.
You can add them at the end of baking to the baking tin with chicken.

Core apples carefully not to break them.
Prepare stuffing mixing: chopped raisins, almond flour and butter.
Pack stuffing inside apples, wrap each apple in aluminium foil but do not cover the top.
Place apples in the oven with chicken 15-20 minutes before the end of baking.

Serve to the plates with chicken, potatoes and gravy from baking chicken.

Serves 5-6 people.