Chicken legs with bananas
Composition / ingredients
3
Servings:
Cooking method
Rinse the chicken legs well with non-hot water and dry them with a paper or cloth kitchen towel. Rub the top with salt and pepper.
Peel the banana and cut into medium strips. Cut the fat into 0.5 mm cubes . Fry chicken legs in a frying pan with sunflower oil until golden brown.
Finely chop the garlic (not through a press) and put it in a frying pan with the fried chicken legs, cook for a quarter of an hour. Add bananas to the chicken and simmer for another ten minutes.
Put the finished legs on a plate lined with lettuce leaves, sprinkle with finely chopped parsley and decorate with thin circles of orange.
Peel the banana and cut into medium strips. Cut the fat into 0.5 mm cubes . Fry chicken legs in a frying pan with sunflower oil until golden brown.
Finely chop the garlic (not through a press) and put it in a frying pan with the fried chicken legs, cook for a quarter of an hour. Add bananas to the chicken and simmer for another ten minutes.
Put the finished legs on a plate lined with lettuce leaves, sprinkle with finely chopped parsley and decorate with thin circles of orange.
Caloric content of the products possible in the composition of the dish
- Bananas - 89 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Oranges - 36 kcal/100g
- Leaf salad - 14 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken legs - 158 kcal/100g
- Table salt - 0 kcal/100g
