Chicken legs with dips

Name: Chicken legs with dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Chicken lower leg (approx. 900 g); 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g medium-sized potatoes; 2-3 TABLESPOONS Sesame; 40-50 g Butter or margarine; 7-10 Tbsp Sweet peppers; 2 Onions; 3 Garlic cloves; 1 red chilli pepper; 75 g Sugar; 4-5 Tbsp White wine vinegar; 1 package (370 ml) chunky tomato sauce with herbs; 1 (approx. 280 g) Avocado; 2 TABLESPOONS Lime juice; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Lime wedges and parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Chicken lower leg (approx. 900 g)
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g medium-sized potatoes
2-3 TABLESPOONS Sesame
40-50 g Butter or margarine
7-10 Tbsp Sweet peppers
2 Onions
3 Garlic cloves
1 red chilli pepper
75 g Sugar
4-5 Tbsp White wine vinegar
1 package (370 ml) chunky tomato sauce with herbs
1 (approx. 280 g) Avocado
2 TABLESPOONS Lime juice
7-10 Tbsp Cayenne pepper
7-10 Tbsp Lime wedges and parsley

Directions

1
Wash chicken legs, pat dry and place on a baking tray. Mix 1-2 tablespoons of oil with salt and pepper and brush the legs with it. Wash or scrub the potatoes thoroughly and cut in half.
2
Place half of the potatoes with the chicken legs on the baking tray and sprinkle with salt and sesame seeds. Spread the fat in flakes on the potatoes and roast in the preheated oven (electric: 200°C/ gas: level 3) for approx. 45 minutes.
3
10 minutes before the end of the roasting time, sprinkle or coat chicken legs with some paprika. In the meantime peel onions for the dips. Chop 11/2 onions roughly, chop the remaining 1/2 onion finely. Peel garlic and press it through a garlic press.
4
Wash the chilli, remove the seeds and cut into fine rings. Caramelise the sugar in a pot and add 3 tablespoons of boiling water. Add 2/3 of the coarse onion cubes, half of the garlic, some chili rings, vinegar and tomato sauce.
5
Bring to the boil and cook for 5-10 minutes. Season to taste with salt and allow to cool. Halve the avocado, remove the core and peel the halves. Cut 1 small piece of avocado into cubes, drizzle with some lime juice and put aside.
6
Purée the rest of the avocado and lime juice. Stir in remaining garlic and fine diced onion. Season to taste with salt and cayenne pepper. Divide dips into small bowls. Sprinkle avocado dip with avocado cubes and cayenne pepper, tomato dip with remaining onion cubes and chili rings.
7
Garnish chicken legs with lime wedges and parsley. Serve with the dips.