Tomato tower to chicken drumsticks

Name: Tomato tower to chicken drumsticks
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Chicken drumsticks; 3 TABLESPOONS Olive oil; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 small beef tomatoes (approx. 250 g each); 75 g young spinach leaves; 1 Onion; 150 g red lentils; 300 ml Vegetable broth (instant); 3-4 Tbsp Balsamic vinegar; 7-10 Tbsp Lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Chicken drumsticks
3 TABLESPOONS Olive oil
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 small beef tomatoes (approx. 250 g each)
75 g young spinach leaves
1 Onion
150 g red lentils
300 ml Vegetable broth (instant)
3-4 Tbsp Balsamic vinegar
7-10 Tbsp Lemon

Directions

1
Wash chicken legs and pat dry. Sprinkle with 1 tablespoon of oil and lemon juice. Season with salt and pepper. Spread on a fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 30 minutes.
2
In the meantime, wash the tomatoes and cut them into thin slices. Wash and drain the spinach leaves. Peel and finely chop the onion. Heat 2 tablespoons of oil. Fry the onion and lentils until translucent. Deglaze with broth, simmer for about 10 minutes. Season to taste with salt, pepper and vinegar. Stack tomato slices, spinach leaves and lentil vegetables on top of each other in such a way that you get a tomato again. Serve with the chicken legs.
3
Fry the onion and lentils until translucent. Deglaze with broth, simmer for about 10 minutes. Season to taste with salt, pepper and vinegar. Stack tomato slices, spinach leaves and lentil vegetables on top of each other in such a way that you get a tomato again. Serve with the chicken legs. Serve garnished with lemon