Spicy chicken legs with summer noodle salad
easy
60 mins
60 mins
Ingredients
- 250 g Noodles
- 7-10 Tbsp Salt
- 1 TABLESPOON Tomato ketchup
- 1 TABLESPOON Honey
- 1 TEASPOON coarse pepper
- 7-10 Tbsp Sweet peppers
- 4 Chicken legs (approx. 225 g each)
- 1/2 package (150 g) frozen young peas
- 1 can(s) (425 ml; 285 g) Vegetable corn
- 1 can(s) (425 ml; 230 g) Mushrooms (whole heads)
- 1 red pepper
- 1 Onion
- 100 g Salad cream
- 250 g Low-fat curd
- 75 g Fresh cream
- 50 ml Mineral water
- 1-2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 collar Parsley
- 7-10 Tbsp Parsley leaves
- baking paper
Directions
- 1
Cook the pasta in boiling salted water for about 13 minutes. Mix tomato ketchup, honey, salt, coarse pepper and paprika. Wash chicken legs thoroughly, dab dry and spread with the tomato and honey marinade.
- 2
Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 45 minutes. Defrost peas at room temperature. Drain the pasta, quench and drain well.
- 3
Drain corn and mushrooms well on a sieve. Clean, wash and cut the peppers into small pieces. Peel and finely chop the onion. Mix salad cream, quark, crème fraîche, mineral water and vinegar, add onions.
- 4
Season to taste with salt, pepper and sugar. Mix noodles, corn, peas, mushrooms and paprika, spread the salad cream over it and mix carefully. Allow the salad to soak through well. Wash parsley, dab dry and chop finely.
- 5
Arrange pasta salad and chicken legs on a plate. Sprinkle the salad with the chopped parsley and serve garnished with parsley leaves as desired.
Nutrition Facts
810 kcal
71 g
32 g
54 g
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