Sultaenes chicken legs with hunus & tomato salsa
MainsServings: 4 portion(s)
Ingredients for Sultaenes chicken legs with hunus & tomato salsa
| Pepper | ||
| Salt | ||
| 0.25 | dl | Lemon juice |
| 0.5 | bundle | Friak organo |
| 0.5 | bundle | Fresh organo |
| 0.5 | tsp | (sambal oelek) crushed chili |
| 1 | clove | Garlic |
| 1 | tbsp | White wine vinegar |
| 1 | Small red onion | |
| 1 | tbsp | Olive oil |
| 100 | g | Chickpeas |
| 150 | g | Bacon |
| 2 | Spring onions | |
| 2 | tbsp | The Sultan's spice mix |
| 4 | Whole chicken legs | |
| 4-6 | Large tomatoes | |
| 75 | g | Grated feta |
Instructions for Sultaenes chicken legs with hunus & tomato salsa
To prepare the Sultaenes chicken legs with hunus & tomato salsa recipe, please follow these instructions:
Put the chickpeas to soak overnight, ksser water & cook them until tender in salted water for approximately 30 min. Spice kyllingelåerne & wrap them in bacon. Grill them 45 min indirectly in a charcoal grill or in the oven. Blend chickpeas, organo, chilli, lemon juice, garlic olive oil 6 to a coarse humus & season with salt & pepper. Halve the tomatoes 6 remove the kernels. Chop the tomato flesh coarsely sliced spring onions, mix with & rørløg in narrow boats, crushed garlic & organo. Season with salt & pepper & turn vegetables in olive oil and vinegar.
Server Salsa with a nice sprinkle grated feta to the grilled chicken legs, humus & flutes.
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