Chicken legs with potato-cucumber salad

Name: Chicken legs with potato-cucumber salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 4 Chicken legs (approx. 175 g each); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 2 tablespoons (20 g) Oil; 1 (approx. 400 g) Cucumber; 4 (200 g) Tomatoes; 1/2 bunch Dill and chives; 200 ml Vegetable broth (instant); 1/2 TEASPOON whole caraway

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
4 Chicken legs (approx. 175 g each)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
2 tablespoons (20 g) Oil
1 (approx. 400 g) Cucumber
4 (200 g) Tomatoes
1/2 bunch Dill and chives
200 ml Vegetable broth (instant)
1/2 TEASPOON whole caraway

Directions

1
Wash the potatoes and boil in water for about 20 minutes. In the meantime, wash chicken legs, dab dry and rub with salt and paprika. Heat oil in a pan. Brown the chicken legs all around.
2
Fry over medium heat for about 30 minutes. Wash, clean and dice the cucumber and tomatoes. Wash herbs, dab dry and chop, except for some dill for garnishing. Drain potatoes, rinse with cold water and peel.
3
Dice the potatoes. Keep chicken legs warm. Deglaze the frying fat with the broth. Add herbs and caraway seeds. Mix the marinade with the potatoes, tomatoes and cucumber. Season to taste with salt. Arrange chicken legs and salad.
4
Serve garnish with dill.