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| Estimated Times |
Preparation time: 15
Cooking time: 45
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Ingredients
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servings
| 12 | pcs. | Chicken drumstick ~1200 g |
| 4 | tbsp | Barbecue sauce ~66 g |
| 0.5 | tsp | Sea salt ~2.8 g |
| 1 | kg | Potatoes ~1000 |
| 2 | tbsp | Rape seed oil ~27.3 g |
| 4 | pcs. | Tomato ~500 g |
| 1 | pcs. | Onion(s) ~75 g |
| 1 | clove(s) | Garlic ~3 g |
| 10 | g | Fresh chilli pepper |
| 1 | pcs. | Lime ~60 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 1 | pcs. | Cucumber ~300 g |
| 2 | pcs. | Avocado ~300 g |
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Directions
Preheat the oven to 200ºC/fan oven 180ºC.
Brush the chicken with barbecue sauce and season with a little salt. Bake in the oven for 40-45 mins.
Peel the potatoes and cut into chips. Place them on a baking tray lined with baking paper. Brush with oil and season with salt. Bake in the oven for 30-40 mins.
Finely dice the tomatoes, finely chop the onion and crush the garlic. Split the chilli pepper, remove the seeds and chop finely. (quantity according to taste). Chop the rosemary. Mix the tomato, onion, garlic and chilli with the lime, rosemary, salt and pepper and leave to infuse in the fridge.
Finely dice the cucumber and avocado and mix with tomato salsa just before serving.
Serve the chicken drumsticks on a bed of tomato salsa together with the homemade chips.
Tip
The chicken drumsticks are also ideal for the barbecue.
Nutritional data
793 Kcal Per Serving
F: 37 g, P: 48 g, C: 72 g, DF: 11 g
3,170 Kcal (100 Kcal/100 g)
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