Crispy chicken with apricot ketchup

Crispy chicken with apricot ketchup

Total: 1 hr 5 Min. | Active: 35 Min.
lactose-free
Nutritional value / people: 635 kcal
, Fat: 31 g
, Carbohydrate: 53 g
, Protein: 29 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To marinate the chicken

2 tbsp olive oil
½ tsp sweet paprika
1 tsp salt
8 chicken drumsticks (approx. 800 g)

Apricot ketchup

1 tbsp olive oil
1 onion, sliced
300 g apricots, cut into pieces
150 g tomatoes, cut into pieces
2 tbsp water
2 tbsp white wine vinegar
1 tbsp sugar
½ tsp salt

For the crumb coating

1 tbsp white flour
1 egg, beaten
150 g cornflakes, coarsely crushed

Peppers

4 red peppers, cut into pieces
2 tbsp olive oil
¼ tsp salt

To serve

2 tbsp coriander or parsley, finely chopped
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How it's done

To marinate the chicken

Mix the oil, paprika and salt in a bowl. Add the chicken, mix and marinate for approx. 10 mins.

Apricot ketchup

Heat the oil in a pan. Sauté the onion for approx. 2 mins. Add the apricots and all the other ingredients up to and including the salt, cover and simmer over a low heat for approx. 20 mins., puree, leave to cool.

For the crumb coating

In batches, toss the chicken in the flour and shake off the excess, dip in the egg and then the cornflakes, press firmly on the crumb coating, transfer to a baking tray lined with baking paper.

Peppers

Mix the peppers with the oil, season with salt, place next to the chicken drumsticks.

To cook in the oven

Cook for approx. 30 mins. in the lower half of an oven preheated to 200°C, turning the chicken once.

To serve

Sprinkle with the coriander, serve with the ketchup.

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