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Debbie P
Chicken legs with chicory salad
Chicory salad with apple and banana and spiced chicken legs.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Grate the yellow skin of the lemon and squeeze out the fruit. Make a marinade of the lemon zest, the curry madras and 2 tablespoons of lemon juice per 4 persons. Season with pepper and salt.
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Using a sharp knife, make oblique indentations of ½ cm deep in the skin of the chicken. Brush the chicken around with the marinade.
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Place on the skin side in the roasting pan and fry the chicken in the oven for about 30 minutes. Turn halfway.
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Meanwhile, divide the French fries over a baking sheet covered with parchment paper and place it in the oven above the chicken. Fry in about 25 minutes until golden brown and crispy. Spoon after 15 minutes.
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Meanwhile, cut the bottom of the chicory and halve the stumps. Remove the hard core. Cut the praise lengthwise into strips and put in a bowl.
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Cut the apples into quarters, remove the core and cut into cubes. Cut the banana into slices and add to the praise.
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Beat a dressing of the ginger syrup, curry madras, mayonnaise and 1 tablespoons lemon juice per 4 persons and mix through the salad. Serve the chicken and fries with the salad.
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Nutrition
740Calories
Sodium10% DV240mg
Fat57% DV37g
Protein68% DV34g
Carbs21% DV62g
Fiber32% DV8g
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