Marinated chicken legs on rocket chickpea salad

Name: Marinated chicken legs on rocket chickpea salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 80 g each); 4 TABLESPOONS Olive oil; 200 g Coconut milk (can); 2 TEASPOONS Chilli powder; 7-10 Tbsp Salt; 1 can(s) (425 ml) Chickpeas; 100 g Rocket; 2 red onions; 1 yellow pepper; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 80 g each)
4 TABLESPOONS Olive oil
200 g Coconut milk (can)
2 TEASPOONS Chilli powder
7-10 Tbsp Salt
1 can(s) (425 ml) Chickpeas
100 g Rocket
2 red onions
1 yellow pepper
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash chicken legs and pat dry. Mix the legs, 2 tablespoons of oil, coconut milk, chilli powder and 1 teaspoon of salt in a bowl. Marinate for about 30 minutes. Remove the chicken legs from the marinade, let them drip off a little and place them on a greased baking tray. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes, brushing with marinade in between. Drain the chickpeas. Wash rocket and remove stalks.
2
Peel and halve onions and cut into fine strips. Clean, wash and cut the peppers into thin strips. Put the chickpeas, peppers, onions and rocket in a bowl. Mix lemon juice with 1 tablespoon of water and season with salt, pepper and sugar. Add 2 tablespoons of oil. Mix the salad with the vinaigrette and let it stand for about 10 minutes. Remove the legs, let them cool down briefly and arrange them on a plate with the salad
3
25 minutes waiting time