Chicken legs with currant chutney

Name: Chicken legs with currant chutney
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 2 Onions; 375 g red currants; 50 g demerara sugar; 100 ml light balsamic vinegar; 1/2 Vanilla pod; 2 Cloves; 1 TABLESPOON Mustard seeds; 12 Chicken drumsticks (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Chili sauce; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

2 Onions
375 g red currants
50 g demerara sugar
100 ml light balsamic vinegar
1/2 Vanilla pod
2 Cloves
1 TABLESPOON Mustard seeds
12 Chicken drumsticks (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Chili sauce
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Peel and finely dice the onions. Wash the currants and remove from the stems. Boil up onions, currants, brown sugar and vinegar. Add vanilla pod, cloves and mustard seeds and boil down for about 30 minutes until thick.
2
Wash chicken legs, pat dry and season with salt and pepper. 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. 30 minutes.
3
About 5 minutes before the end of the cooking time, brush the legs with chilli sauce. Season chutney with salt and pepper. Take chicken legs out of the oven, let them cool down a little and wrap them with parchment paper at the thin end.
4
Tie up with kitchen string.