Ingredients: - 1 turkey leg (I used only the couto) - 3 teaspoons chili powder - 1 tsp coarse salt (I used sea salt) - 6 + 2 garlic cloves - 1 teaspoon of 'Pure Africa' from Quinta d'avó (optional) - 2 bay leaves - 1 teaspoon dried thyme - 3 quinces - 3 sweet potatoes - 6 white potatoes - 3 medium onions - olive oil and salt qb - 150 g of white wine Preparation: In a mortar, mix and crush the chili powder, 1 teaspoon of coarse salt, the bay leaf, 6 cloves of garlic, the spice, the dried thyme and a drizzle of olive oil... Rub the meat well with this mixture. In an oven tray, place the onion cut into quarters (slices), the potatoes and the quinces cut into thick sticks. Place the turkey in the center of the roasting pan. Distribute two sliced cloves of garlic over the potatoes and quinces. Season with a little salt to taste. Drizzle with white wine and an abundant drizzle of olive oil. Take to preheated oven at 180º about 2 hours or until cooked. Source and Rights: http://umapedradesal.blogspot.com/2012/10/peru-marmelos-batata-doce.html
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