Chicken legs with chicory salad

Preheat the oven to 220 ° C.

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.

Using a sharp knife, make oblique indentations of ½ cm deep in the skin of the chicken. Brush the chicken around with the marinade.

Place on the skin side in the roasting pan and fry the chicken in the oven for about 30 minutes. Turn halfway.

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.

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.

Cut the apples into quarters, remove the core and cut into cubes. Cut the banana into slices and add to the praise.

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.