Confetti salad with chicken legs

Name: Confetti salad with chicken legs
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 75 g Basil; 1 Garlic clove; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 (à 100 g) Chicken drumsticks; 6 TABLESPOONS Honey; 4 TABLESPOONS Ketchup; 7-10 Tbsp Sweet peppers; 500 g Penne noodles; 300 g Courgette; 1 red, green and yellow peppers (approx. 200 g each); 1 (approx. 350 g) Head endive salad; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

75 g Basil
1 Garlic clove
6 TABLESPOONS Olive oil
2 TABLESPOONS Pine nuts
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 (à 100 g) Chicken drumsticks
6 TABLESPOONS Honey
4 TABLESPOONS Ketchup
7-10 Tbsp Sweet peppers
500 g Penne noodles
300 g Courgette
1 red, green and yellow peppers (approx. 200 g each)
1 (approx. 350 g) Head endive salad
7-10 Tbsp Grease

Directions

1
Wash the basil, dab dry and pluck the leaves from the stems. Peel and chop the garlic. Puree garlic, basil, olive oil and pine nuts in a universal chopper.
2
Season to taste with salt and pepper. Wash chicken drumsticks and pat dry. Mix honey and ketchup, season with paprika. Spread chicken legs with it. Place on a greased fat pan and roast in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 30 minutes.
3
Now and then turn the chicken legs and spread them again. In the meantime cook the noodles in boiling salted water for about 8 minutes. Clean and wash the zucchini and peppers and cut them into small cubes.
4
Clean, wash and drain the endive salad well. Cut into fine strips. Mix salad, noodles and pesto and arrange on a plate. Sprinkle with vegetable cubes. Arrange chicken legs on the plate as well.