Paprika and tomato salad with chicken legs

Name: Paprika and tomato salad with chicken legs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 yellow and red peppers (approx. 200 g each); 8 Chicken drumsticks (approx. 100 g each); 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 4 medium-sized tomatoes; 1 red onion; 2-3 stem(s) Parsley; 3 TABLESPOONS white basamic vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 yellow and red peppers (approx. 200 g each)
8 Chicken drumsticks (approx. 100 g each)
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
4 medium-sized tomatoes
1 red onion
2-3 stem(s) Parsley
3 TABLESPOONS white basamic vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp Oil

Directions

1
Halve, wash and clean the peppers. Put the paprika halves on a baking tray with the cut surface facing down. Grill in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) on the upper shelf for 5-10 minutes.
2
Remove the peppers from the oven, cover with a damp tea towel and allow to cool. In the meantime, wash the chicken drumsticks, dab dry and season with sea salt and pepper. Put them on an oiled fat pan of the oven.
3
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. In the meantime, remove the skin from the peppers. Cut the peppers into bite-sized pieces. Wash, clean and quarter the tomatoes.
4
Peel onion and cut into rings. Wash parsley, dab dry and pluck. Season vinegar with salt and pepper. Gradually fold in the oil. Season peppers, tomatoes, onion rings and parsley with salt and pepper and mix with the vinaigrette.
5
Arrange pepper and tomato salad with chicken drumsticks on plates.