Directions
- 1Cut the chicken legs diagonally.
- 2Drizzle with vegetable oil, and season with salt, black pepper, garlic powder and paprika.
- 3Leave to marinate for 30 minutes.
- 4Pour rice into glasses.
- 5Add frozen green peas.
- 6Pour in cooking cream and chicken broth.
- 7Bake for 40 minutes at 180°C (356°F).
- 8Grate a carrot and a cucumber.
- 9In a bowl, mix Greek yogurt, grated garlic, honey, salt, black pepper, chili flakes, mayonnaise and lemon juice.
- 10Add finely chopped parsley and mix again.
- 11Mix the salad with the dressing.
Ingredients
- 600 g chicken legs
- 40 ml vegetable oil
- 4 g salt
- 4 g black pepper
- 7 g garlic powder
- 5 g sweet paprika
- 250 g rice
- 100 g frozen green peas
- 300 g cooking cream
- 300 ml chicken broth
- 1 pc lemon
- 100 g greek yogurt
- 8 g garlic
- 10 g honey
- 3 g chili flakes
- 30 g mayonnaise
- 20 g parsley
Equipment
ovenknifegraterbowlglassesbaking tray
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