Crispy chicken leg
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 100 g Potatoes
- 7-10 Tbsp Salt
- 1 (approx. 150 g) Chicken leg
- 7-10 Tbsp white pepper
- 1 tsp (5 g) Oil
- 1 (100 g) Carrot
- 1 (150 g) Kohlrabi
- 1/8 Vegetable broth (instant)
- 2 tablespoons (20 g each) Skimmed milk yoghurt
- 1 TEASPOON Cornstarch
- 1/2 TEASPOON Curry
- 1 TABLESPOON chopped parsley
Directions
- 1
Cook the potatoes in plenty of boiling salted water for about 20 minutes. Wash the leg, dab dry and season with salt and pepper. Brush with oil. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Peel carrot and kohlrabi and cut into sticks.
- 2
Cook for about 10 minutes in boiling broth. Mix yoghurt, starch and curry. Add to vegetables and bring to the boil briefly. Peel potatoes and sprinkle with parsley
- 3
portion ca, 1600 kJ/ 380 kcal, E 38 g, F 10 g, KH 28 g
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