6 legs of organic chicken
1/2 fresh pineapple, skinned and cut into large cubes
4 twigs of fresh cilantro
1 larger piece of ginger, peeled
3 limes, squeezed
2 dl lager beer
2 red onions, coarsely chopped
2 cloves of garlic, squashed
3-6 fresh chillies - or to taste
salt, pepper
50 Gramms of butter
Pat the chicken legs dry with kitchen paper. Season the chicken legs with pepper and salt - brown them in hot corn oil in an iron roaster. Take out the legs and set aside. In the same roaster sear the onion and chillies - then put in in pinapple pieces and roast. Slightly brown the ingredients - pour in the lime juice, the beer and take off the heat. Season to taste with salt and fresh pepper. Aline the chicken legs in the roaster over the other ingredients. Cover with a heavy lid. Put in the oven at 180° for 50 minutes - never open the lid.
Take the roaster out of the oven. Carefully take out the chicken legs and reserve. Melt some butter in a skilled (preferably iron) and brown the chicken legs in the butter. After a couple of minutes - pour a cup of the filtered jus in the pan that has been developing during roasting. Turn up the heat until the liquid becomes sirupy and thick. Glaze the chicken legs with the glaze. Serve with white rice, veggies to your liking and some pineapples