Chicken legs with almond breading with tomato salsa and Risi Bisi

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash chicken legs and pat dry. Mix breadcrumbs and almonds. Whisk the eggs in a deep plate, season with salt and pepper. Wash the parsley, dab dry well. Turn chicken legs first in egg, then in breadcrumbs and almond mixture.

2. 2

   Heat the oil in a large pan and fry the legs for about 5 minutes. Take them out, let them drip off on kitchen paper and put them on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Fry parsley briefly in hot oil, remove and drain. Wash, clean, quarter and seed the tomatoes. Dice the flesh finely. Peel and finely dice the onion. Mix tomatoes, onion and ketchup, season with salt and pepper. Cook rice in boiling salted water according to package instructions. Add peas about 5 minutes before the end of cooking time.

3. 3

   Dice the flesh finely. Peel and finely dice the onion. Mix tomatoes, onion and ketchup, season with salt and pepper. Cook rice in boiling salted water according to package instructions. Add peas about 5 minutes before the end of cooking time. Drain rice and let it drain. Place a ring on a

4. 4

   Place the plate, add the rice, press it down and remove the ring. Repeat the process on 3 more plates. Serve with chicken legs and tomato salsa. Sprinkle with pepper and garnish with fried parsley

Nutrition Facts

KCAL
780 kcal

CARBS
68 g

FATS
38 g

PROTEINS
42 g