Chicken legs with raw radish

Name: Chicken legs with raw radish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 TABLESPOONS Tomato ketchup; 7-10 Tbsp chili powder, salt; 8 (approx. 400 g) Chicken drumsticks; 7-10 Tbsp some + 2 tablespoons oil; 1 small onion (e.g. red); 2 TABLESPOONS Vinegar (e.g. apple vinegar); 7-10 Tbsp Pepper, some sugar; 1 small radish; 4-5 Stem(s) Basil; 150 g ripened cream; 2 TABLESPOONS Salad cream; several sheets Lettuce; 7-10 Tbsp Tomato

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 TABLESPOONS Tomato ketchup
7-10 Tbsp chili powder, salt
8 (approx. 400 g) Chicken drumsticks
7-10 Tbsp some + 2 tablespoons oil
1 small onion (e.g. red)
2 TABLESPOONS Vinegar (e.g. apple vinegar)
7-10 Tbsp Pepper, some sugar
1 small radish
4-5 Stem(s) Basil
150 g ripened cream
2 TABLESPOONS Salad cream
several sheets Lettuce
7-10 Tbsp Tomato

Directions

1
Season ketchup with chilli and salt. Wash chicken legs and pat dry. Spread the ketchup all around and place on an oiled baking tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes until crispy
2
Peel onion and chop very finely. Mix with vinegar, salt, pepper and sugar. Whip 2 tablespoons of oil into it. Peel the radish, grate roughly and mix with the marinade
3
Wash the basil and chop finely, except for a little to garnish. Stir sour cream and salad cream until smooth. Stir in basil. Season to taste with salt and pepper
4
Wash the lettuce leaves, pat dry and arrange on 4 plates. Arrange raw vegetables on top. Add chicken legs. Garnish with tomato and remaining basil. Add the dip