Green salad with chicken legs

Name: Green salad with chicken legs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 50 g Sesame; 1 small onion; 1 Garlic clove; 200 g sour cream; 2 TEASPOONS Sugar; 1 TABLESPOON White wine vinegar; 1 TEASPOON Worcester sauce; 100 g frozen peas; 1 Kohlrabi; 200 g Courgette; 150 g Celery; 1 Head romaine lettuce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
50 g Sesame
1 small onion
1 Garlic clove
200 g sour cream
2 TEASPOONS Sugar
1 TABLESPOON White wine vinegar
1 TEASPOON Worcester sauce
100 g frozen peas
1 Kohlrabi
200 g Courgette
150 g Celery
1 Head romaine lettuce

Directions

1
Wash chicken legs and pat dry. Rub with salt, pepper and paprika and place on a cold rinsed fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Lightly roast sesame seeds in a pan without fat. Peel onion and garlic and dice finely.
2
Mix sour cream, sesame, onion and garlic. Season with sugar, pepper, salt, vinegar and Worcester sauce. Defrost the peas. Peel kohlrabi and cut into sticks. Blanch in a little water for about 3 minutes, drain and rinse with cold water. Clean and wash zucchini and celery and cut into thin slices. Clean salad, cut into bite-sized pieces and wash. Drain. Pour sesame sauce over the salad.
3
Clean and wash zucchini and celery and cut into thin slices. Clean salad, cut into bite-sized pieces and wash. Drain. Pour sesame sauce over the salad. Arrange chicken drumsticks on top. Serve the rest of the sauce extra
4
Props.