User Manual

Poultry and meat 79
Asian-style chicken legs [Index: ]
MCRC00902016_BO_Haehnchenkeule_asia-009_F39MCRC00917886_SE_Haehnchenkeule_asia-010MCRC00903256_NF_Haehnchenkeule_asia-010_RZ1PoultryChickenPreparation methodsMicrowaveRoastingRecipe categoriesPoultry
For 4 servings
Large ovenproof dish
CHICKEN:
900 g courgettes
2 walnut-sized pieces fresh ginger
400 ml unsweetened coconut milk
2 tsp red curry paste
2 tbsp lemon juice
1 red chilli
4 chicken legs, 200 g each
Salt
Black pepper, freshly ground
IN ADDITION:
Butter for greasing
Per serving
415 kcal, 8 g carbs, 23 g fat, 42 g protein, 0,7 BU
PREPARATION
1. Wash one courgette and cut into small pieces. Peel the ginger. Purée the courgette, coconut milk,
ginger, curry paste and lemon juice. Wash, halve and de-seed the chilli, then cut it into small pieces.
Add to the mixture and season everything.
2. Wash the remaining courgettes, halve lengthways and cut into slices. Grease the ovenproof dish
and add the courgette slices.
3. Wash the chicken legs briefly under cold water and pat dry with kitchen towel. Season the legs,
place on top of the courgettes and pour over the coconut milk. Cook as indicated.
Setting procedure:
Microwave combined
operation
Circo-roasting
190 °C
360 watts
Roasting time: 30-35 minutes