Spicy chicken legs on avocado-cucumber salad

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 1 small piece of ginger
  • 1 small red chili pepper
  • 1⁄2 Lemon
  • 6-8 TABLESPOONS Oil
  • 1 TABLESPOON Worcester sauce
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Pepper
  • 8 (approx. 750 g) Chicken drumsticks
  • 2 Cucumbers
  • 4 TABLESPOONS Cider vinegar
  • 7-10 Tbsp Sugar
  • 1 collar Dill
  • 1 ripe avocado

Directions

  1. 1

    Peel and chop the garlic and ginger. Clean, halve, seed, wash and finely chop the chillies. Squeeze lemon. Mix everything with 3-4 tablespoons of oil, Worcester sauce, salt, paprika and pepper. Wash the legs and dab dry.

  2. 2

    Mix with the marinade and leave to stand for at least 1 hour.

  3. 3

    Clean and wash the cucumbers, peel and slice them if necessary. Mix vinegar, salt, pepper and some sugar.

  4. 4

    Fold 3-4 tablespoons of oil underneath. Mix cucumber and marinade.

  5. 5

    Spread the legs on a baking tray. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 40-45 minutes. Wash and finely chop the dill. Halve the avocado and remove the stone.

  6. 6

    Remove the fruit flesh and cut into slices. Fold into the cucumber salad with dill. Season salad. Arrange legs with cucumber salad. Flat bread goes well with it.

Nutrition Facts

KCAL
530 kcal
CARBS
5 g
FATS
38 g
PROTEINS
38 g