Grilled Chicken Drumsticks in BBQ Sauce with "Green Goddess" Salad

• tomato puree↗2 tsp
• balsamic vinegar↗2 tsp
• smoked paprika↗¼ tsp
• medjool dates, pitted↗1
• rapeseed oil↗1 tsp
• large garlic clove↗1

  minced

• large skinless chicken drumsticks↗4

  drumsticks

• Romaine lettuce leaf↗1

  torn

• crisp lettuce2

  handful

• cucumber↗2

  halved and thinly sliced

• potatoes in skins↗2

  for serving

• small avocado1

  halved and pitted

• bio yogurt↗2 tbsp
• lemon juice1 tbsp
• green onion↗4

  chopped

• сухий естрагон↗½ ч. л.
• англійський порошок гірчичний↗¼ ч. л.

Step-by-step instructions

1. 1

   In a bowl, combine tomato puree, balsamic vinegar, smoked paprika, dates, rapeseed oil, minced garlic, and 2–3 tbsp water until smooth. Gently score the chicken drumsticks a few times and coat them in the prepared sauce. Preheat the oven to 200 °C (180 °C with convection, gas 6) and bake the drumsticks for 30 minutes.

2. 2

   For the dressing, place the halved avocado in a bowl, add bio‑yogurt, lemon juice, minced green onion, dried tarragon, and English mustard powder. Blend with an immersion blender until creamy and smooth.

3. 3

   In a large bowl, toss the Romaine lettuce leaves, crisp lettuce, and thinly sliced cucumbers. Divide the salad onto plates, drizzle with the yogurt dressing, and serve alongside the baked drumsticks and potatoes in skins.