Chicken legs piri-piri with avocado-cucumber salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and finely chop the garlic. Cut the chillies lengthwise, remove seeds, wash and chop very finely. Mix 6 tbsp. oil, 1 tbsp. paprika powder, approx. 1 tsp. salt and 1 pinch of sugar. Stir garlic and chili into the oil.

2. 2

   Wash the legs, dab dry and brush all around with the seasoning oil. Cover the legs and leave them in the refrigerator for about 1 hour.

3. 3

   Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3). Place the legs on a baking tray and bake in the oven for approx. 45 minutes. Spread the resulting gravy on the legs from time to time.

4. 4

   Wash the cucumbers and slice or cut them into thin slices. Season vinegar with salt, pepper and 1 teaspoon sugar. Fold in 2 tablespoons of oil. Wash the dill, dab dry and cut finely. Mix with the cucumbers into the vinaigrette.

5. 5

   Cut the avocado in half and remove the stone. Spoon the flesh out of the skin and cut into small pieces. Immediately sprinkle with lemon juice and fold into the cucumber salad. Season with salt, pepper and sugar.

6. 6

   Arrange the legs with the avocado salad.