Baked potatoes with chicken legs and tomato salsa
easy
60 mins
60 mins
Ingredients
- 4 Chicken legs (250 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g ripe tomatoes
- 3 (approx. 70 g) Spring onions
- 2 TABLESPOONS white balsamic vinegar
- 5 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato ketchup
- 7-10 Tbsp Sambal Oelek
- 1 TABLESPOON Asian chili sauce for chicken
- 1 TEASPOON Honey
- 1/4 TEASPOON Sweet peppers
- 3 small cloves of garlic
- 1 kg new medium-sized potatoes
- 1 red and yellow pepper
- 4 Stem(s) Thyme
- 7-10 Tbsp coarse pepper
- 7-10 Tbsp coarse sea salt
Directions
- 1
Wash chicken legs, pat dry and place on a baking tray. Season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour.
- 2
Wash and quarter the tomatoes and remove the stalk. Cut the tomato quarters into small cubes. Wash and clean spring onions and cut them diagonally into strips. Mix the tomatoes, vinegar, 2 tbsp. oil, spring onions and ketchup and season with salt, pepper and a little Sambal Oelek.
- 3
Pass the chilli sauce through a sieve. Mix honey, chilli sauce and paprika powder. Press garlic cloves slightly flat. Wash the potatoes, grate them dry and cut them in half lengthwise. After about 30 minutes, place the potatoes and garlic on the baking tray and drizzle with 3 tbsp. oil.
- 4
Brush the chicken with honey glaze. Halve, clean and wash the peppers. Cut half of the bell peppers roughly into pieces. Add the bell peppers about 15 minutes before the end of the cooking time. Cut the remaining peppers into small cubes and add to the tomato salsa.
- 5
Wash the thyme, shake dry and add about 5 minutes before the end of the cooking time. Season vegetables and potatoes with coarse pepper and sea salt.
Nutrition Facts
670 kcal
48 g
34 g
41 g
More Delicious Recipes
