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Chicken legs in tomato tapenade
 
 
4 ServingsPTM60 min

Chicken legs in tomato tapenade


A tasty recipe. The main course contains the following ingredients: poultry, chicken legs (without back), sun-dried tomato tapenade (jar 140 g), potatoes (slightly crumbly, clean-boiled), olive oil, fresh rosemary (a 15 g), zucchini (in slices), cherry tomatoes ( 250 g) and black olives (without piping (240 g)).

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Directions

  1. Preheat the oven to 200 ° C. Rub the chicken legs with the tapenade. Put them in a frying pan and bake them for 10 minutes in the oven.
  2. In the meantime, cut the unpeeled potatoes into thin slices. Spoon them with the oil and pepper and salt to taste. Add to the chicken legs in the frying pan, place the sprigs of rosemary in between and cook for another 20 minutes.
  3. Place the slices of courgette between the potatoes and chicken and spread the tomatoes and olives over them. Bake another 15 minutes.


Nutrition

540Calories
Sodium9% DV205mg
Fat49% DV32g
Protein58% DV29g
Carbs11% DV34g
Fiber8% DV2g

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