Chicken Legs with a Spelt Crust Served on a Bed of Chicory

1hr 15m
Preparation/cooking time: ca. 40m + Bake: ca. 35m

For 4 people

Nutritional Information

Contains 955 Kcal, 37g Protein, 46g Carbohydrates, 66g Fat


  • 1 tbsp. honey mustard
  • 1 dl apple vinegar
  • 1 tbsp. rapeseed oil
  • 1 tsp. salt
  • pepper
  • 8 chicories, cut in half lengthways and then into 5-mm-wide strips
  • 1 red onion, cut into rings
  • 2 bunch radish (approx. 200 g), cut into segments
  • 200 g sweetened puffed spelt
  • 4 chicken legs (approx. 180 g each), skinless
  • 1 eggs, whisked

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  • Combine the vinegar, mustard and oil, season. Mix the chicory, onions and radish with the salad dressing.
  • Coat them in batches in the egg then in the spelt pops, firmly pressing on the crumb coating. Arrange the chicken on an oven tray lined with baking paper and drizzle over the oil.
  • Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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