Chicken thighs in chilli polenta panade with salad
easy
45 mins
45 mins
Ingredients
- 4 Chicken drumsticks (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 60 g Polenta (corn semolina)
- 1 TEASPOON Cumin
- 1 TEASPOON Sweet peppers
- 1 TEASPOON Chilli powder
- 2 TABLESPOONS Flour
- 1 Egg
- 1 1/2 l oil for frying
- 1 Head romaine lettuce
- 2-3 red chillies
- 7-10 Tbsp Juice of 1 orange and 1 lemon
- 3 TABLESPOONS Oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 1 red onion
- 150 g cherry tomatoes
- 1 can(s) (212 ml) Vegetable corn
- 200 g Whole milk yoghurt
Directions
- 1
Skin chicken legs, rinse and pat dry. Season with salt and pepper. Put polenta in a bowl and mix with salt, cumin, paprika and chilli powder. Put flour in a second bowl.
- 2
Whisk the egg in another bowl. Put oil for frying in a pot and heat it up. Turn chicken legs first in flour, then in egg and finally in polenta. Fry chicken legs in the oil for about 5 minutes, remove from the pot and drain on kitchen paper.
- 3
Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Clean, wash and pat dry the salad. Cut large lettuce leaves into strips.1 Halve the chilli, remove seeds and chop finely.
- 4
Cut 2 chillies into fine rings. Whisk orange and lemon juice with oil, chopped chilli, sugar, salt and pepper to a salad dressing. Peel onion and cut into rings. Wash the cherry tomatoes, dab dry and cut in half.
- 5
Drain the corn on a sieve. Mix yoghurt with salt, pepper and chilli powder. Mix salad with the salad dressing, arrange on plates and sprinkle with cherry tomatoes, corn and onion rings.
- 6
Remove the chicken legs from the oven and arrange on the salad. Add yoghurt in a bowl. Sprinkle with chilli rings.
Nutrition Facts
560 kcal
27 g
33 g
36 g
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