Fiery glazed chicken legs with cucumber salad and chips

Name: Fiery glazed chicken legs with cucumber salad and chips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 Chicken drumsticks (approx. 1,2 kg); 7-10 Tbsp Salt; 400 g Cucumber; 7-10 Tbsp Pepper; 1/2 bunch Dill; 2 TABLESPOONS Whole milk yoghurt; 4 TABLESPOONS Chilli sauce for chicken; 1 TEASPOON Sweet peppers; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

12 Chicken drumsticks (approx. 1,2 kg)
7-10 Tbsp Salt
400 g Cucumber
7-10 Tbsp Pepper
1/2 bunch Dill
2 TABLESPOONS Whole milk yoghurt
4 TABLESPOONS Chilli sauce for chicken
1 TEASPOON Sweet peppers
1 TABLESPOON Sunflower oil
7-10 Tbsp Grease

Directions

1
Wash the meat, dab dry and season with salt. Distribute in the greased fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-45 minutes.
2
Wash the cucumber, grate dry and cut into thin slices. Season with salt and pepper. Wash dill, shake dry, pluck flags from stems and cut finely. Stir yoghurt and dill into the cucumber salad.
3
For the glaze, mix chilli sauce, paprika and oil. Coat the chicken legs with the glaze approx. 10 minutes before the end of cooking time. Arrange cucumber salad in small bowls, legs on plates. French fries taste good with it.