Chicken legs with chutney

Name: Chicken legs with chutney
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 500 g red currants; 1 (approx. 80 g) Onion; 4 Stem(s) Thyme; 100 g demerara sugar; 6 TABLESPOONS Red wine vinegar; 1 TABLESPOON Mustard seeds; 4 Cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Chicken drumsticks (approx. 120 g each); 7-10 Tbsp Sweet peppers; 1 Lime for garnishing; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

500 g red currants
1 (approx. 80 g) Onion
4 Stem(s) Thyme
100 g demerara sugar
6 TABLESPOONS Red wine vinegar
1 TABLESPOON Mustard seeds
4 Cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Chicken drumsticks (approx. 120 g each)
7-10 Tbsp Sweet peppers
1 Lime for garnishing
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
For the chutney, wash the currants, drain them well and pluck the berries from the panicles. Peel onion and chop finely. Wash thyme, dab dry, pluck leaves from the stems.
2
Put the currants, onions, sugar, vinegar, mustard, cloves and thyme in a pot. Season with salt and pepper. Bring to the boil while stirring and let it boil down at low heat for about 15 minutes. Stir several times in between.
3
Pour into glasses and chill. Wash chicken legs, pat dry and rub with salt, paprika and pepper. Spread on the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes.
4
Take the legs out of the oven, let them cool down and wrap the ends with parchment paper and tie up kitchen string. Garnish with slices of lime.