Wash chicken legs and pat dry. Rub with salt, pepper and paprika and place on a cold rinsed fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Lightly roast sesame seeds in a pan without fat. Peel onion and garlic and dice finely.
Mix sour cream, sesame, onion and garlic. Season with sugar, pepper, salt, vinegar and Worcester sauce. Defrost the peas. Peel kohlrabi and cut into sticks. Blanch in a little water for about 3 minutes, drain and rinse with cold water. Clean and wash zucchini and celery and cut into thin slices. Clean salad, cut into bite-sized pieces and wash. Drain. Pour sesame sauce over the salad.
Clean and wash zucchini and celery and cut into thin slices. Clean salad, cut into bite-sized pieces and wash. Drain. Pour sesame sauce over the salad. Arrange chicken drumsticks on top. Serve the rest of the sauce extra
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