Chicken legs with apricot-chili-dip

Name: Chicken legs with apricot-chili-dip
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 18-24 Chicken drumsticks (approx. 70 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 5 Apricots (about 70 g each); 1 red onion; 1 TABLESPOON Oil; 7-10 Tbsp Chili Flakes; 1 TABLESPOON Wine vinegar; 2 TABLESPOONS Sugar; 7-10 Tbsp Paper strips and kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

18-24 Chicken drumsticks (approx. 70 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
5 Apricots (about 70 g each)
1 red onion
1 TABLESPOON Oil
7-10 Tbsp Chili Flakes
1 TABLESPOON Wine vinegar
2 TABLESPOONS Sugar
7-10 Tbsp Paper strips and kitchen yarn

Directions

1
Wash chicken legs, pat dry and season with salt, pepper and paprika. Put them on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Wash the apricots, grate dry and cut in half. Remove stones, halve the flesh once again and cut into slices. Peel and halve the onion and cut into strips. Heat oil in a pot.
2
Sauté the onion until translucent, add the apricots and bring to the boil. Season with chili flakes, vinegar, salt and sugar and let it simmer at low heat for about 10 minutes. Pour into a bowl and let cool off. Remove chicken legs from the oven. Let it cool down. Put a strip of paper around each leg and tie it with kitchen string
3
With 8 people: