Chicken Leg with Spinach Timbale

Rub the chicken leg with bell pepper, paprika, salt, sage and rosemary. Butter a piece of aluminum foil, wrap the leg in it so that the foil is not too tight, but still largely airtight. Place in a roasting pan and roast in a heated oven at 200 degrees for about 20-25 minutes.

Stir the strained spinach in a baking bowl with egg and milk. Season with pepper, salt, nutmeg and sprinkling seasoning, fill into an ovenproof timbale and cook in a water bath for about 35-40 min.

In the meantime, remove the leg from the foil, arrange on a warm platter and baste with the stock in the foil.

Turn out the spinach from the timbale and arrange on the platter.

Timbale:

In some recipes we encounter the kitchen term timbale, which should certainly be explained. Originally, the Spanish word timbales referred to two drums mounted on a stand that play a major role in South American dance music. In French, the timbale is a kettledrum, and from here the road to the culinary timbale was not far.

In the kitchen, they are small porcelain bowls in which fine ragouts and purees are served or cooked. Since it is well known that the eye also eats, the use of the pretty timbales is definitely recommended.

Tip: Did you know that one bowl of spinach covers almost all your manganese and fiber needs?

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