Crispy chicken with lemon-carrot-grape salad

Name: Crispy chicken with lemon-carrot-grape salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Carrots; 1 TABLESPOON Olive oil Olivenöl; 1 TABLESPOON demerara sugar; 7-10 Tbsp Juice of 1 lime; 4 Organic boneless chicken legs (to be removed by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Nanami Togarashi; 4 TABLESPOONS good organic honey; 30 dark seedless grapes; 150 g Baby salad leaf mix; 1 TABLESPOON roasted pine nuts

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Carrots
1 TABLESPOON Olive oil Olivenöl
1 TABLESPOON demerara sugar
7-10 Tbsp Juice of 1 lime
4 Organic boneless chicken legs (to be removed by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Nanami Togarashi
4 TABLESPOONS good organic honey
30 dark seedless grapes
150 g Baby salad leaf mix
1 TABLESPOON roasted pine nuts

Directions

1
Peel and wash the carrots, cut them in half crosswise and cut them into thin strips. Heat the oil in a pan. Fry the carrots for 3-4 minutes. Shortly before they are cooked, sprinkle with sugar and caramelise slightly while stirring. Add half of the lime juice and stir everything through. (Attention! Now it can burn quickly.) Remove carrots from the pan
2
Wash the leg meat, dab dry and thinly plate between 2 layers of cling film (= beat flat). Season all around with salt and spice mixture. Fry the leg of leg meat in a hot pan without fat for 5-6 minutes on the skin side until crispy. Turn and fry briefly on the meat side. Cut into 2-3 cm wide strips
3
For the vinaigrette, mix honey and the rest lime juice. Wash the grapes, drain and cut in half. Wash the lettuce leaves and spin dry. Mix carrots, grapes, pine nuts, lettuce leaves and vinaigrette. Serve with the chicken strips