Roasted chicken leg in coconut breading with two dips

Name: Roasted chicken leg in coconut breading with two dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Chicken legs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs; 7-10 Tbsp Flour; 150 g Coconut flake; 4 TABLESPOONS Oil; 1 Avocado; 7-10 Tbsp Juice of 1 orange; 1/2 (75 g) Cup of sour cream; 7-10 Tbsp colourful pepper; 1 green pepper; 300 ml Ketchup; 7-10 Tbsp Sugar; 7-10 Tbsp Tabasco; 7-10 Tbsp parsley, orange slices and salad leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Chicken legs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs
7-10 Tbsp Flour
150 g Coconut flake
4 TABLESPOONS Oil
1 Avocado
7-10 Tbsp Juice of 1 orange
1/2 (75 g) Cup of sour cream
7-10 Tbsp colourful pepper
1 green pepper
300 ml Ketchup
7-10 Tbsp Sugar
7-10 Tbsp Tabasco
7-10 Tbsp parsley, orange slices and salad leaves

Directions

1
For the granola chop the almonds coarsely. Mix with pumpkin seeds and oat flakes in a bowl. Put oil, vanilla sugar, 1 pinch of salt and 2 tablespoons honey in a small pot. Heat over medium heat and stir until the vanillin sugar is dissolved (do not bring to the boil). Pour over the hearty mixture and mix everything thoroughly with a wooden spoon until the dry ingredients are completely covered.
2
In the meantime, halve the avocado and remove the seeds. Peel the flesh and mash with the and orange juice. Stir in sour cream. Season to taste with salt and pepper. Sprinkle with coloured pepper.
3
Peel the peppers thinly with a peeler. Quarter the pods, remove the seeds. Cut the paprika quarters into very fine cubes. Season and mix ketchup with salt, pepper, sugar and Tabasco. Stir in paprika, except for 1 tablespoon.
4
Sprinkle the sauce with the remaining paprika cubes. Line a plate with lettuce leaves, arrange the chicken legs on top, garnish with parsley and orange slices. Add paprika sauce and avocado dip.