Apple and pumpkin salad with chicken legs

For 6 people
  • 1 small pumpkin
  • (e.g. B. Butternut or
  • Hokkaido ; approx. 800 g)
  • 2 EL Pumpkin seeds
  • 5 EL + some oil
  • 5–6 stem (s) Thyme
  • 12 Chicken drumsticks
  • (approx. 75 g)
  • Salt
  • Pepper
  • 4 EL Asian chili sauce
  • (from the bottle)
  • 1 medium-sized onion
  • 1 Lime
  • 3 sour apples
  • (e.g. B. Elstar; approx. 600 g)
  • 2 tbsp fruit vinegar, 1 tbsp honey
60 minutes
light
1.
Quarter the pumpkin, peel if necessary, remove the seeds. Cut the pumpkin into thin pieces. Roast the pumpkin seeds in a pan without fat and remove. Heat 1 tablespoon of oil in the pan. Fry the pumpkin in it, turning, for about 6 minutes.
2.
Wash the thyme, shake dry, pick off the leaves. Fold under the pumpkin and let cool.
3.
Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Wash the legs, pat dry. Season with salt and pepper. Place on an oiled tray. Fry in the oven for 30–35 minutes. Turn once.
4.
After about 20 minutes, coat the legs with chili sauce.
5.
Peel and finely dice the onion. Squeeze the lime. Wash the apples, quarter them, core them, cut into small pieces and mix immediately with 2 tablespoons of lime juice so that they do not turn brown.
6.
Mix the vinegar, remaining lime juice, salt, pepper and honey. Beat in 4 tablespoons of oil. Mix with onions, apples, pumpkin and pumpkin seeds. Serve with the chicken legs.
1 person approx.:
  • 490 kcal
  • 29 g protein
  • 27 g fat
  • 30 g carbohydrates

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