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Crispy chicken with apricot ketchup
35 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 635
  • Fat about 31g
  • Carbohydrates about 53g
  • Protein about 29g
This is needed
This is needed for 4 people
To marinate the chicken
  • 0.5 tsp sweet paprika
  • 2 tbsp olive oil
  • 1 tsp salt
  • 8 chicken drumsticks (approx. 800 g)
Apricot ketchup
  • 1 tbsp olive oil
  • 1 onions, sliced
  • 300 g apricots, cut into pieces
  • 150 g tomato, cut into pieces
  • 2 tbsp water
  • 2 tbsp white wine vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
For the crumb coating
  • 1 tbsp white flour
  • 150 g cornflakes, coarsely crushed
  • 1 eggs, beaten
  • 2 tbsp olive oil
  • 4 red peppers, cut into pieces
  • 0.25 tsp salt
To serve
  • 2 tbsp coriander or parsley, finely chopped
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And that's how it's done
And that's 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.
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.