Almond-Breaded Drumsticks With Salsa And Rice

• 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

1. 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 350u0b0F for 30-40 mins. Briefly fry the parsley in the hot oil until crispy. Remove from the pan and drain on paper towels.
2. To make the salsa, mix the ketchup, tomatoes and onion in a bowl and season.
3. 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.

chicken, breadcrumbs, almonds, eggs, stalks parsley, onion, tomato ketchup, long grain rice, frozen peas, litre oil

Taken from recipes-plus.com/api/v2.0/recipes/17675 (may not work)