Glazed chicken legs on chickpea salad

Name: Glazed chicken legs on chickpea salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 Chicken drumsticks; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sweet peppers; 3 TABLESPOONS Honey; 3 TABLESPOONS Orange juice; 2 TABLESPOONS White wine vinegar; 4 TABLESPOONS Olive oil; 1 can(s) (425 ml) Chickpeas; 100 g cherry tomatoes; 1 Avocado; 5 Stem(s) Parsley; 5 Stem(s) Chervil; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 Chicken drumsticks
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sweet peppers
3 TABLESPOONS Honey
3 TABLESPOONS Orange juice
2 TABLESPOONS White wine vinegar
4 TABLESPOONS Olive oil
1 can(s) (425 ml) Chickpeas
100 g cherry tomatoes
1 Avocado
5 Stem(s) Parsley
5 Stem(s) Chervil
baking paper

Directions

1
Wash the legs and pat dry. Mix the oil with salt, pepper and paprika and brush the legs all around. Place them on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-60 minutes until crispy. Stir 2 tablespoons of honey with 2 tablespoons of water until smooth and brush the legs with it approx. 5 minutes before the end of the baking time
2
In the meantime, mix orange juice, vinegar and 1 tablespoon honey in a bowl. Gradually fold in the oil, season well with salt and pepper. Drain the chickpeas on a sieve. Wash the cherry tomatoes, grate them dry and cut them in half. Halve avocado, remove core. Cut the skin of the avocado halves and carefully peel off the flesh.
3
Cut the fruit flesh into large pieces. Mix the chick peas, cherry tomatoes and avocado with the vinaigrette and let it soak through well. Wash parsley and chervil, shake dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Add herbs to the salad just before serving. Arrange legs and salad on plates