Three kinds of chicken legs with peanut spread, herbs and tandoori

Name: Three kinds of chicken legs with peanut spread, herbs and tandoori
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 12 Chicken legs (200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1 collar Chives; 2 TABLESPOONS medium hot mustard; 1 Egg Yolk; 100 g unsalted peanuts; 1 Egg; 2 TABLESPOONS Flour; 4 TABLESPOONS Pasta Tandoori (dal vetro); 1/2 (75 g) Mug of whole milk yoghurt; 7-10 Tbsp Lettuce and tomatoes

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

12 Chicken legs (200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
1 collar Chives
2 TABLESPOONS medium hot mustard
1 Egg Yolk
100 g unsalted peanuts
1 Egg
2 TABLESPOONS Flour
4 TABLESPOONS Pasta Tandoori (dal vetro)
1/2 (75 g) Mug of whole milk yoghurt
7-10 Tbsp Lettuce and tomatoes

Directions

1
Wash chicken legs, dab dry, rub with salt and pepper. Wash and finely chop the herbs and mix with mustard and egg yolk. Spread 4 chicken legs with it. Finely chop the peanuts.
2
Whisk the egg. Turn another 4 legs first in flour, then in egg and peanuts. Press on something. Mix Tandoori paste with yoghurt and spread on the remaining chicken legs. Place all legs on a baking tray and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes.
3
Arrange chicken legs on a board with lettuce and tomato wedges.