Cajunkrydrede chicken legs with cashew-nøddedip and pickled cucumber salad

Ingredients for Cajunkrydrede chicken legs with cashew-nøddedip and pickled cucumber salad

Instructions for Cajunkrydrede chicken legs with cashew-nøddedip and pickled cucumber salad

To prepare the Cajunkrydrede chicken legs with cashew-nøddedip and pickled cucumber salad recipe, please follow these instructions:

Cajunkrydrede chicken legs: cut some decent cuts across the thighs and rub them with the spices. While the thighs is layered, you can prepare the cucumber and dip. Preheat oven to 200 degrees. FRY thighs beautifully browned in a hot frying pan with oil. Set your thighs into the oven on Middle rib in about 20 minutes.

Pickled cucumber: Peel the cucumber and share it on along. Scrape the seeds out with a spoon and cut the cucumber in oblique, thin slices. Melt the sugar with a little lukewarm water in a bowl. Then pour the rest of the water, vinegar, toasted sesame seeds, chili peppers, scallions and garlic in. Put cucumber in brine and let the lynsyltes. Season with salt and pepper.

Dip: Mix cashews, soy sauce, ginger, garlic cloves, sesame oil and honey in a food processor to a half-serious mass, IE. It should be creamy, but there must still be pieces back. Pour the mixture into a bowl and came in yoghurt. Season with roughly chopped coriander, parsley, lime juice, salt and pepper.

Serving: Advantage the cucumber on time, without taking the bed sheet with, and serve the chicken thighs in the middle. The sauce is served in small bowls on time, to dip your thighs in. Garnish with cilantro or parsley it's all twigs.