Chicken legs with salsa

Name: Chicken legs with salsa
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 18 Chicken drumsticks (approx. 1,8 kg); 7-10 Tbsp Salt; 2 TABLESPOONS Honey; 1 TEASPOON Chilli powder; 5 TABLESPOONS Olive oil; 6 Tomatoes; 2 Onions; 1 green peppers; 1 red chilli pepper; 1 Lime; 2 Garlic cloves; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

18 Chicken drumsticks (approx. 1,8 kg)
7-10 Tbsp Salt
2 TABLESPOONS Honey
1 TEASPOON Chilli powder
5 TABLESPOONS Olive oil
6 Tomatoes
2 Onions
1 green peppers
1 red chilli pepper
1 Lime
2 Garlic cloves
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Grease

Directions

1
Wash the legs, pat dry and season with salt. Distribute in the greased fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-45 minutes.
2
For the glaze, mix honey, chilli powder and 1 tablespoon of oil. Coat the chicken legs with the icing about 5 minutes before the end of the cooking time. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes.
3
Onions peel and chop finely. Wash the peppers, dab dry and cut into rings, removing the white seeds. Clean and wash the chilli pepper, cut lengthwise and remove the seeds. Chop the pods finely.
4
Wash lime hot, grate dry and grate peel. Peel garlic. Mix tomatoes, pepperoni, chili, onions, lime zest and 4 tablespoons of oil. Press garlic through, add and season salsa with salt, pepper, lime juice and sugar.
5
Wrap the legs in paper cuffs if necessary and arrange on a plate with the salsa.