Three grilled chicken pieces with vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash chicken legs and turkey escalopes and pat dry. Wash herbs as well and pat dry. Coarsely chop rosemary and oregano. Put some oregano aside. Pluck sage leaves from the stems and put aside.

2. 2

   Wash the chilli, cut lengthwise and remove the seeds. Cut the chilli finely. Mix oil, chilli and the chopped herbs. Spread the meat with the seasoning oil and put in a cool place. Wash the potatoes and cook in plenty of boiling water for about 20 minutes.

3. 3

   Clean, wash and cut the zucchini lengthwise into 4 thick slices. Halve the tomatoes and sprinkle with the remaining chopped oregano, a little salt, pepper and parmesan. If necessary, place the tomato halves on some aluminium foil.

4. 4

   Wash and halve the apricots and remove the stone. Cover each apricot half with a sage leaf and wrap in 1 slice of bacon. Pin with a toothpick. Drain the potatoes, rinse under cold water and peel the skin.

5. 5

   Let the potatoes cool down and cut into thick slices. For the curry dip, peel and finely dice the onion. Mix mayonnaise, yoghurt, onion and curry. Season dip with salt and sugar. Shortly before grilling, also brush the potato and zucchini slices with the herb seasoning oil and place on the preheated grill together with the turkey escalopes, chicken legs, sausages, tomatoes and apricots.

6. 6

   Grill while turning, brush with remaining seasoning oil from time to time and sprinkle with salt.

Nutrition Facts

KCAL
950 kcal

CARBS
31 g

FATS
64 g

PROTEINS
62 g