Fried chicken with salt lemons
very easy
25 mins
25 mins
Ingredients
- 1 collar flat leaf parsley
- 4 Garlic cloves
- 2 Salt Lemons
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp Precious sweet paprika powder
- 7-10 Tbsp Sea salt
- 4 Chicken legs with skin (approx. 200 g each)
- 200 g Almonds with skin
- 150 g pitted green olives
- baking paper
Directions
- 1
For the marinade, wash parsley, shake dry, pluck off the leaves and chop finely. Peel garlic and chop finely. Remove the lemons from the brine, drain, remove the flesh and cut the skin into 2-3 mm thin strips.
- 2
In a bowl mix 4 tablespoons of oil, garlic, parsley, lemon wedges, 1-2 teaspoons of paprika powder and 1⁄2 teaspoon salt.
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper. Clubs under cold running water
- 4
Place the chicken legs on the baking tray and cook in the hot oven for 50-60 minutes.
- 5
In the meantime heat 1 tablespoon of oil in a coated pan. Roast the almonds for approx. 4 minutes while turning. Season with salt. Take out. Are the legs already cooked? Pikes with a wooden skewer into the meat - if clear liquid comes out, the legs are ready.
- 6
Sprinkle legs with olives and 1 handful of almonds. Serve with the remaining roasted almonds.
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