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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
- 
                                Preheat the oven to 220 ° C. Using a sharp knife, make oblique indentations of ½ cm deep in the skin of the chicken legs.
- 
                                Mix the chicken herbs with the oil, pepper and possibly salt and brush the legs around with the herb oil.
- 
                                Place them on the skin side in the oven dish and bake the chicken legs in the oven for about 40 minutes. Turn halfway.
- 
                                Meanwhile, put the couscous in a bowl and pour in the boiling water. Cover and leave for 10 minutes.
- 
                                Slice the parsley and cut the cucumber into cubes. Mix the yogurt with the rest of the chicken herbs.
- 
                                Stir in the couscous, remove the chicken legs from the oven and scoop 2 tbsp of cooking fat through the couscous (for 2 people).
- 
                                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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