for 4 person

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, cut into strips
300 g	apricots, cut into small pieces
150 g	tomatoes, cut into small 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 small pieces
2 tbsp	olive oil
¼ tsp	salt

To serve

2 tbsp

coriander, finely chopped

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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