Salad plate with chicken legs

Ingredients for Salad plate with chicken legs

Instructions for Salad plate with chicken legs

To prepare the Salad plate with chicken legs recipe, please follow these instructions:

Dry the chicken thighs and place them close in an ovenproof dish and sprinkle lightly with salt (if they are frozen, they will not be thawed first, but calculate longer time). Whisk honey and soy together and pour over. FRY your thighs in the midst of a 180 degrees about 45 minutes hot oven. Turn them on and off and baste marinade up above. Grill them if necessary. up to lately, so the surface will be nice Brown. Wash and peel the carrots courgetterne. Grate them coarsely separately. A food-processor with grater is good. Cut the cucumber into thin batons and chop the onion finely. Favor vegetables on 4 plates along with the drained mandarins. Peel the ginger and grate it finely. Whip (A) 38 with oil and season with ginger, lemon peel, honey and pepper. Server it to the salad and garnish with onion and lemon zest. Give the chicken and bread.