Glazed chicken leg with raw carrots and yoghurt dip

Name: Glazed chicken leg with raw carrots and yoghurt dip
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Chicken drumstick (approx. 125 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Oil; 1 TABLESPOON Chilli sauce for chicken; 200 g Carrots; 1 TEASPOON Lemon juice; 1 Spring onion; 150 g low-fat yoghurt; 7-10 Tbsp Zest 1/2 untreated lemon; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon and balm

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Chicken drumstick (approx. 125 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Oil
1 TABLESPOON Chilli sauce for chicken
200 g Carrots
1 TEASPOON Lemon juice
1 Spring onion
150 g low-fat yoghurt
7-10 Tbsp Zest 1/2 untreated lemon
7-10 Tbsp Sugar
7-10 Tbsp Lemon and balm

Directions

1
Wash the chicken leg and pat dry. Season with salt and pepper. Heat oil in a pan. Fry the leg in it at medium heat for about 15 minutes, turning several times. 5 minutes before the end of the frying time, brush the leg with chilli sauce.
2
Peel and coarsely grate the carrots. Sprinkle with lemon juice. Clean and wash spring onion and cut into rings. Mix yoghurt and lemon peel. Season with salt, pepper and sugar. Mix carrots and spring onion.
3
Arrange chicken leg, raw carrot and yoghurt sauce on a plate. Garnish with lemon and lemon balm.