Maggi Paprika Chicken Legs with Fresh Salsa and Wedges

Name: Maggi Paprika Chicken Legs with Fresh Salsa and Wedges
Cook time: 55 min
Total time: 55 min
Cuisine: International
Ingredients: 4 chicken legs, trimmed of excess fat; 1 pack Maggi So Juicy for Paprika Chicken; 4 large Maris Piper potatoes; freshly ground black pepper; 2-3 tsp ground cumin; 3 tbsp olive oil; 250g pack vine tomatoes; 1 small fresh red chilli (or to taste); 4 spring onions; 1 small lime, juiced

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Cook: 55 mins

Main Course

Ingredients

4 chicken legs, trimmed of excess fat
1 pack Maggi So Juicy for Paprika Chicken
4 large Maris Piper potatoes
freshly ground black pepper
2-3 tsp ground cumin
3 tbsp olive oil
250g pack vine tomatoes
1 small fresh red chilli (or to taste)
4 spring onions
1 small lime, juiced

Accompaniment

Method

1
1. Preheat the oven to 180°C (160°C for fan ovens) or Gas Mark 4 and cook the chicken according to the pack instructions.
2. Wash the potatoes and cut into wedges. Place onto a baking sheet, drizzle with 2tbsp of the oil and sprinkle the cumin over. Season with black pepper. Mix the wedges around in the tin to cover completely with the spice. 15 minutes after the chicken has been in the oven add the wedges to the top shelf and turn them once during cooking.
3. Chop the tomatoes, chilli and spring onions finely and dress the ingredients together with the lime, remaining olive oil and season with black pepper.
4. Serve the chicken legs with the wedges and salsa.