Chicken wings and country potatoes
easy
40 mins
40 mins
Ingredients
- 12-16 Chicken wings (60 g each)
- 7-10 Tbsp Salt
- 1.2 kg Potatoes
- 6 (20 g each) cherry tomatoes
- 1 TEASPOON coarse salt
- 7-10 Tbsp coarse pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp Sweet peppers
- 1 Garlic clove
- 1/4 red, yellow and green peppers
- 300 g Cucumber
- 250 g Low-fat curd
- 250 g Whole milk yoghurt
- 7-10 Tbsp Pepper
- 125 ml Spice ketchup "Curry"
- 7-10 Tbsp Parsley and fried onions
Directions
- 1
Wash chicken wings thoroughly and dab dry with kitchen paper. Rub with salt. Wash potatoes thoroughly and cut into quarters. Place potatoes and chicken on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes. In the meantime, clean and wash the tomatoes, carve them crosswise on top and sprinkle with salt and pepper.
- 2
Mix oil and paprika and brush the chicken wings with it 10 minutes before the end of the baking time. Also place the tomatoes on the baking tray 10 minutes before the end of the baking time. Peel garlic and chop finely. Clean, wash and finely dice the bell peppers (put 1 tablespoon of bell peppers aside for garnishing). Wash and coarsely grate the cucumber. Mix quark, yoghurt, garlic and cucumber. Season with salt and pepper and stir in diced paprika. Serve chicken wings and potatoes garnished with parsley as desired. Fill quark dip and ketchup into small bowls.
- 3
Mix quark, yoghurt, garlic and cucumber. Season with salt and pepper and stir in diced paprika. Serve chicken wings and potatoes garnished with parsley as desired. Fill quark dip and ketchup into small bowls. Sprinkle quark dip with paprika cubes. Add roasted onions as desired
Nutrition Facts
450 kcal
34 g
19 g
34 g
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