Chicken legs with salsa and rice and pineapple salad

Name: Chicken legs with salsa and rice and pineapple salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 18 Chicken drumsticks (approx. 1,8 kg); 7-10 Tbsp Salt; 100 g frozen peas; 200 g Long grain rice; 9 Tomatoes; 2 Onions; 1 green peppers; 1 red chilli pepper; 1 Lime; 2 Garlic cloves; 5 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 1 can(s) (580 ml) chunky pineapple; 250 g Whole milk yoghurt; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp Pepper; 1 1/2 TSP. Chilli powder; 1/2 bunch Coriander; 2 TABLESPOONS Honey; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

18 Chicken drumsticks (approx. 1,8 kg)
7-10 Tbsp Salt
100 g frozen peas
200 g Long grain rice
9 Tomatoes
2 Onions
1 green peppers
1 red chilli pepper
1 Lime
2 Garlic cloves
5 TABLESPOONS Olive oil
7-10 Tbsp Sugar
1 can(s) (580 ml) chunky pineapple
250 g Whole milk yoghurt
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp Pepper
1 1/2 TSP. Chilli powder
1/2 bunch Coriander
2 TABLESPOONS Honey
7-10 Tbsp Grease

Directions

1
Wash the legs, pat dry and season with salt. Distribute in the greased fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-45 minutes. Defrost the peas. Prepare rice in boiling salted water according to package instructions
2
Wash, clean, quarter and seed 6 tomatoes. Cut the flesh into small cubes. Peel and finely dice onions. Wash and dry the peppers and cut them into rings, removing the white seeds. Clean and wash the chilli pepper, cut lengthwise and remove the seeds. Chop the pods finely. Wash the lime hot, grate dry and grate the peel.
3
Peel garlic. Mix tomatoes, chilli peppers, chilli, onions, lime zest and 4 tbsp. oil. Press garlic through, add and season salsa with salt, pepper, lime juice and sugar. Wash and quarter 3 tomatoes, remove seeds. Cut tomato quarters in half. Drain the pineapple in a sieve, collect the juice. Mix 2 tbsp. juice with yoghurt and season with lime juice, salt, pepper and chilli. Wash coriander, shake dry and pluck leaves. Cut coriander into strips and add to the dressing. Quench rice. Put rice with tomatoes, pineapple and peas in a bowl.
4
Mix 2 tbsp. juice with yoghurt and season with lime juice, salt, pepper and chilli. Wash coriander, shake dry and pluck leaves. Cut coriander into strips and add to the dressing. Quench rice. Put rice with tomatoes, pineapple and peas in a bowl. Mix the dressing and season with salt and pepper. Arrange in a bowl. For the glaze, mix honey, 1/2 tsp. chilli powder and 1 tbsp. oil. Coat chicken legs with the glaze about 5 minutes before the end of the cooking time. Wrap the legs in paper sleeves if necessary and arrange on a plate with the salsa.
5
Mix the dressing and season with salt and pepper. Arrange in a bowl. For the glaze, mix honey, 1/2 tsp. chilli powder and 1 tbsp. oil. Coat chicken legs with the glaze about 5 minutes before the end of the cooking time. Wrap the legs in paper sleeves if necessary and arrange on a plate with the salsa.