John Myers
Contents
show
Ingredients
flesh
- 4 Chicken legs
marinade
- 2 Solo garlic chopped
- 4 Stems Chopped parsley
- 5 Stems Freshly chopped thyme
- 1 Finely chopped red chilli pepper
- 1 tsp Brown sugar
- 1 tsp Mustard
- 0,5 tsp Sweet paprika
- 3 tbsp Peanut oil
Sesame potatoes
- 1 kg Waxy gourmet potatoes
- 2 tbsp Toasted sesame seeds
- 2 Fresh spring onions, cut into rings
- 2 tbsp Peanut oil
salad
- 1 Lolo Bianco salad
- 1 Carrot
- 8 Cherry tomatoes
salad dressing
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 Pressed solo garlic
- Salt
- Ground white pepper
Instructions
for the marinade
- Mix the garlic, parsley, thyme and chilli with the mustard, sugar, paprika powder and oil
- Preheat the oven: top / bottom heat 200 ° C / fan oven 175 ° C
- Wash the chicken legs, pat dry and brush with the marinade. Place in a baking dish. Sprinkle the top again with salt and fry in the preheated oven for 40-45 minutes
Sesame potatoes
- Wash gourmet potatoes (small potatoes that are usually very clean as they are eaten with the skin on), cut in half, quarter and cook in vegetable stock for about 20 minutes.
Salad and marinade
- While the potatoes are boiling: clean the lettuce, wash it and shred it into pieces. Grate the carrot, quarter the tomatoes. Mix the ingredients of the marinade together. Mix with the lettuce and vegetables
continue with the sesame potatoes
- When the potatoes are cooked, drain them off. Heat the oil in a large pan and fry the potato wedges all over (5-10 minutes). just before the end, add the spring onions and, at the very end, the roasted sesame. Season with salt and pepper and mix everything
to dish out
- Now arrange the chicken legs with salad and sesame potatoes on plates
Nutrition
Serving: 100gCalories: 714kcalCarbohydrates: 6gProtein: 3.7gFat: 76.2g
