Chicken legs with nut mashed potatoes and vegetable salad

Ingredients for Chicken legs with nut mashed potatoes and vegetable salad

Instructions for Chicken legs with nut mashed potatoes and vegetable salad

To prepare the Chicken legs with nut mashed potatoes and vegetable salad recipe, please follow these instructions:

Brush the chicken thighs with oil and sprinkle with spices. Style them in a 200 degrees oven for about 35 minutes or until tender and golden. Peel the potatoes and cut them into smaller pieces. Cook them very tender in unsalted water and mash them with salt, pepper, milk and butter as you normally would. Stir in the hazelnut mash with flakes and finished fresh thyme leaves. Profile hvidkålet very fine and clip mandarin both in small pieces, which reversed in. Add cubes of pepper fruit and raisins. Turn the salad with olive oil and orange juice. Server the salad to the warm chicken legs and nut bog.