Almond-Breaded Drumsticks With Salsa And Rice - cooking recipe

Ingredients

4 None chicken leg drumsticks (about 200g each)
75 g breadcrumbs
50 g flaked almonds
2 None medium eggs
3-4 stalks parsley
500 g tomatoes, deseeded and finely diced
1 None medium onion
4 tbsp tomato ketchup
200 g long grain rice
150 g frozen peas
1 litre oil

Preparation

Mix the breadcrumbs and almonds in a large bowl. In a separate large bowl, beat the eggs, then season. Dip each drumstick in the egg, then in the breadcrumbs. Meanwhile, heat the oil in a large pan, and briskly fry the drumsticks for about 5 mins. Remove from the pan, then drain on paper towels. Bake the drumsticks in a preheated oven at 350\u00b0F for 30-40 mins. Briefly fry the parsley in the hot oil until crispy. Remove from the pan and drain on paper towels.
To make the salsa, mix the ketchup, tomatoes and onion in a bowl and season.
Cook the rice according to the package instructions. About 5 mins before the end of the cooking time, add the frozen peas. Drain the cooked rice. To serve, pack the rice into a small bowl and turn out onto 4 plates. Place a drumstick on each plate and garnish with freshly ground pepper and the crispy parsley. Serve with the salsa on the side.