Apple-pumpkin salad with chicken legs

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 1 small pumpkin
  • 7-10 Tbsp (e.g. butternut or
  • 7-10 Tbsp Hokkaido; ca. 800 g)
  • 2 TABLESPOONS Pumpkin seeds
  • 5 TABLESPOONS + some oil
  • 5-6 Stem(s) Thyme
  • 12 Chicken drumsticks
  • 7-10 Tbsp (à ca. 75 g)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Asian chili sauce
  • 7-10 Tbsp (from the bottle)
  • 1 medium onion
  • 1 Lime
  • 3 sour apples
  • 7-10 Tbsp (e.g. Elstar; approx. 600 g)
  • 2 TABLESPOONS fruit vinegar, 1 tablespoon honey

Directions

  1. 1

    Quarter the pumpkin, peel if necessary, remove seeds. Cut pumpkin into thin pieces. Roast the pumpkin seeds in a pan without fat and remove. Heat 1 tbsp. oil in the pan. Fry the pumpkin for about 6 minutes while turning.

  2. 2

    Wash the thyme, shake dry, pluck the leaves. Add to the pumpkin and leave to cool.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash legs, pat dry. Season with salt and pepper. Put them on an oiled tray. Bake in the oven for 30-35 minutes. Turn once.

  4. 4

    After about 20 minutes, spread the legs with chilli sauce.

  5. 5

    Peel and finely chop the onion. Squeeze the lime. Wash apples, quarter them, remove seeds, cut them into small pieces and immediately mix them with 2 tbsp. lime juice to prevent them from turning brown.

  6. 6

    Mix vinegar, remaining lime juice, salt, pepper and honey. Fold in 4 tablespoons of oil. Mix with onions, apples, pumpkin and pumpkin seeds. Serve with the chicken legs.

Nutrition Facts

KCAL
490 kcal
CARBS
30 g
FATS
27 g
PROTEINS
29 g