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Candi Waldrop Morgan
Spiced chicken legs from the oven with pea couscous salad
Chicken legs from the oven with a quick salad of couscous, flat parsley with cucumber, yoghurt and garden peas.
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Ingredients
Directions
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Preheat the oven to 220 ° C. Using a sharp knife, make oblique indentations of ½ cm deep in the skin of the chicken legs.
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Mix the chicken herbs with the oil, pepper and possibly salt and brush the legs around with the herb oil.
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Place them on the skin side in the oven dish and bake the chicken legs in the oven for about 40 minutes. Turn halfway.
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Meanwhile, put the couscous in a bowl and pour in the boiling water. Cover and leave for 10 minutes.
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Slice the parsley and cut the cucumber into cubes. Mix the yogurt with the rest of the chicken herbs.
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Stir in the couscous, remove the chicken legs from the oven and scoop 2 tbsp of cooking fat through the couscous (for 2 people).
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Spoon with the parsley, cucumber and garden peas. Season with pepper and salt. Put the chicken legs on top and serve the yoghurt dip.
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Nutrition
930Calories
Sodium12% DV280mg
Fat77% DV50g
Protein98% DV49g
Carbs22% DV67g
Fiber36% DV9g
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