Asian chicken legs

Name: Asian chicken legs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 collar Spring onions; 500 g Carrots; 2 Apples; 1 TABLESPOON Lemon juice; 1 TABLESPOON Butter or margarine; 1/2 l clear vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Curry; 1-2 TABLESPOONS sauce thickener; 3 TABLESPOONS Coconut flake; 1 Apple slice and parsley to garnish; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 collar Spring onions
500 g Carrots
2 Apples
1 TABLESPOON Lemon juice
1 TABLESPOON Butter or margarine
1/2 l clear vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Curry
1-2 TABLESPOONS sauce thickener
3 TABLESPOONS Coconut flake
1 Apple slice and parsley to garnish
7-10 Tbsp Grease

Directions

1
Wash chicken legs and pat dry. Season with salt, pepper and paprika. Place on a greased baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes.
2
In the meantime, clean and wash the spring onions and cut them into small pieces. Blanch in boiling salted water for two minutes, drain. Peel and wash the carrots. Nick the carrots lengthwise and cut into thin slices (flowers).
3
Wash and quarter the apples and remove the core. Cut apples into thin slices and sprinkle with lemon juice. Melt the fat and steam the carrots for three minutes. Deglaze with broth, bring to the boil, then drain and collect the broth.
4
Boil up with cream. Season with salt, pepper and curry and thicken with sauce thickener. Fruit-vegetable garnish briefly warm up. Meanwhile roast the grated coconut in a pan without fat while stirring. Serve the legs on the fruit and vegetable garnish.
5
Sprinkle with coconut flakes.