Chicken legs with dip
easy
75 mins
75 mins
Ingredients
- 8 large chicken drumsticks (approx. 1.2 kg)
- 6-7 TABLESPOONS Oil
- 1 TEASPOON Sweet peppers
- 1 (approx. 100 g) big tomato
- 1 (approx. 50 g) Spring onion
- 100 ml Chilli sauce for chicken (Asia shop)
- 1/2 can(s) (85 g) Mandarin Oranges
- 100 g mayonnaise
- 100 g creamy milk yoghurt
- 1-1 1/2 TSP. Curry
- 100 g Mango chutney
- 7-10 Tbsp parchment paper
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp some branches of rosemary, thyme and oregano
Directions
- 1
Wash chicken legs, pat dry and place on a fat pan. Brush with 4 tablespoons of oil and season with salt and pepper. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until golden brown.
- 2
Mix the remaining oil with sweet paprika and brush the legs with it after 20-25 minutes. Meanwhile, for the tomato dip, quarter the tomatoes, remove seeds and cut into fine cubes. Clean and wash the spring onion and cut into very fine rings.
- 3
Mix chilli sauce, spring onions and tomato. For the curry dip drain the mandarin oranges. Mix mayonnaise, yoghurt and curry. Stir in mango chutney and mandarins and season with curry and a little salt.
- 4
Fill dips into sealable jars. Let the finished chicken legs cool down a little. Then wrap a strip of parchment paper around each leg and tie up with kitchen string. Tie a small sprig of herbs as a garnish.
- 5
Let the chicken legs cool down (!) and pack them in a tin. Baguette tastes good with it.
Nutrition Facts
690 kcal
24 g
47 g
43 g
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