Tandoori chicken leg with rice salad
easy
120 mins
120 mins
Ingredients
- 12 Chicken drumsticks (approx. 900 g)
- 5 Garlic cloves
- 1 TEASPOON Noble sweet paprika
- 1 TEASPOON Curry
- 1/2 TEASPOON Salt
- 2 TABLESPOONS Soy sauce
- 9-10 Tbsp Olive oil
- 200 g Long grain rice, parboiled
- 300 g Tomatoes (2-3 pieces)
- 2 Federation flat leaf parsley
- 1/2 Pot Mint
- 1 medium onion
- 5-6 Tbsp Lemon juice
- 300 g creamy milk yoghurt
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Pepper
Directions
- 1
Wash chicken legs and pat dry well. Peel and chop 4 garlic cloves. Mix garlic, paprika, curry, salt, soy sauce and 4 tablespoons olive oil. Spread the marinade on the chicken legs, cover and leave to marinate in a cool place for at least 1 hour.
- 2
Meanwhile, put rice in 400 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. Put rice on a sieve, rinse with cold water, drain and let it cool down.
- 3
Wash the tomatoes, dab dry, quarter and remove the seeds. Cut the tomatoes into fine cubes. Wash parsley, dab dry and cut the leaves into fine strips. Wash the mint, dab dry and cut the leaves into fine strips.
- 4
Peel onion and remaining garlic. Chop the onions finely, chop the garlic. Mix 4 tablespoons lemon juice, salt, pepper, onion and garlic. Add 4-5 tablespoons of olive oil and mix the sauce with rice, tomatoes, parsley and mint.
- 5
Put the rice salad aside and let it soak through. For the dip, mix yoghurt, lemon peel and the remaining lemon juice. Season with salt and pepper and arrange in a bowl. Drizzle with a tablespoon of olive oil, sprinkle with pepper and garnish with mint.
- 6
Place the chicken legs on the preheated grill and grill for 25-30 minutes while turning them until crispy. Serve with rice salad and yoghurt dip.
Nutrition Facts
750 kcal
48 g
44 g
39 g
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