Marinated chicken legs with Caesar salad

Name: Marinated chicken legs with Caesar salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Garlic cloves; 1 red chilli pepper; 1 Orange; 6 TABLESPOONS liquid honey; 1 TABLESPOON Sweet peppers; 8 TABLESPOONS Soy sauce; 1 TABLESPOON dried rosemary; 2 TABLESPOONS Olive oil; 4 Chicken legs (approx. 200 g each); 6 TABLESPOONS Oil; 6-8 discs Toast; 1 pickled anchovy fillet; 300 g Whole milk yoghurt; 100 g mayonnaise; 75 ml dry white wine; 50 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 Head romaine lettuce; 7-10 Tbsp Parmesan, orange slices and rosemary

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Garlic cloves
1 red chilli pepper
1 Orange
6 TABLESPOONS liquid honey
1 TABLESPOON Sweet peppers
8 TABLESPOONS Soy sauce
1 TABLESPOON dried rosemary
2 TABLESPOONS Olive oil
4 Chicken legs (approx. 200 g each)
6 TABLESPOONS Oil
6-8 discs Toast
1 pickled anchovy fillet
300 g Whole milk yoghurt
100 g mayonnaise
75 ml dry white wine
50 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 Head romaine lettuce
7-10 Tbsp Parmesan, orange slices and rosemary

Directions

1
For the marinade, peel 4 garlic cloves and chop them very finely. Clean the chilli pepper, cut in half lengthwise and remove the seeds. Chop finely. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins and collect the juice. Mix garlic, chilli, orange juice and fillets, honey, paprika, soy sauce and rosemary.
2
Fold in olive oil. Wash chicken legs and pat dry. Place the legs in a shallow dish, pour the marinade over them, cover and leave to stand overnight. Drain the legs. Heat 4 tablespoons of oil in a large frying pan and fry the legs all around. Then bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes, brushing several times with the marinade. Remove the crusts from toast. Cut into lozenges. Heat 2 tablespoons of oil in a pan and toast bread in it while turning. Remove from the pan and set aside. Peel and finely chop 2 garlic cloves. Chop the anchovy very finely. Grate anchovy and garlic to a paste.
3
Cut into lozenges. Heat 2 tablespoons of oil in a pan and toast bread in it while turning. Remove from the pan and set aside. Peel and finely chop 2 garlic cloves. Chop the anchovy very finely. Grate anchovy and garlic to a paste. Mix yoghurt and mayonnaise. Stir in the paste, wine and parmesan. Season with salt and pepper. Clean the salad, cut into strips, wash and drain well. Mix salad and yoghurt mayonnaise. Garnish salad with croutons and parmesan slices and arrange chicken legs on plates. Garnish with orange slices and rosemary
4
Mix yoghurt and mayonnaise. Stir in the paste, wine and parmesan. Season with salt and pepper. Clean the salad, cut into strips, wash and drain well. Mix salad and yoghurt mayonnaise. Garnish salad with croutons and parmesan slices and arrange chicken legs on plates. Garnish with orange slices and rosemary