Marinated peri-peri chicken legs with cucumber salad and avocado

Name: Marinated peri-peri chicken legs with cucumber salad and avocado
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 Garlic clove; 1/2 Lemon; 1 hazelnut-sized piece of ginger; 2 red chillies; 10 TABLESPOONS Oil; 2-3 TEASPOONS Worcestersauce; 7-10 Tbsp Salt; 7-10 Tbsp Precious sweet paprika powder; 7-10 Tbsp Pepper; 18 Chicken drumsticks (approx. 80 g each); 2 (approx. 600 g) Cucumbers; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1/2 bunch Dill; 2 Avocados (about 250 g each); 2-3 TABLESPOONS Chilli sauce for chicken

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 Garlic clove
1/2 Lemon
1 hazelnut-sized piece of ginger
2 red chillies
10 TABLESPOONS Oil
2-3 TEASPOONS Worcestersauce
7-10 Tbsp Salt
7-10 Tbsp Precious sweet paprika powder
7-10 Tbsp Pepper
18 Chicken drumsticks (approx. 80 g each)
2 (approx. 600 g) Cucumbers
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1/2 bunch Dill
2 Avocados (about 250 g each)
2-3 TABLESPOONS Chilli sauce for chicken

Directions

1
Peel the garlic, press through a garlic press
2
Squeeze the lemon. Peel and chop the ginger. Clean, wash and slice the chilli peppers and scrape out the seeds. Chop the pods. Mix 6 tablespoons of oil, Worcester sauce, lemon juice, ginger, chilli, garlic, 1/2 tsp salt, paprika and 1/4 tsp pepper. Wash the legs, dab dry, mix with marinade and leave to stand for approx. 30 minutes. Wash cucumbers, rub dry, cut off ends. Cut cucumbers into very thin slices. Season vinegar with salt, pepper and sugar. Fold in 4 tbsp. oil, mix with the cucumbers and put aside. Put the legs on a baking tray and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 35 minutes. Wash the dill, dab dry and, except for a little garnish, pluck flags from the stalks and cut finely. Halve the avocados, remove the core and peel the skin from the flesh. Cut the flesh in half or in thirds lengthwise and slice. Fold dill and avocados into the cucumber, season with salt, pepper and a little sugar. Remove the legs, spread with chilli sauce if necessary, arrange with cucumber salad and garnish with the rest of the dill.
3
Waiting time approx. 15 minutes