Coleslaw with spicy quince chutney with chicken legs

Name: Coleslaw with spicy quince chutney with chicken legs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Red cabbage; 400 g Pointed cabbage; 5 TABLESPOONS Sugar; 7-10 Tbsp Salt; 2 TABLESPOONS Lemon juice; 12 Chicken drumsticks (approx. 75 g each); 5 TABLESPOONS Oil; 7-10 Tbsp milled pepper; 2 TEASPOONS Paprika powder; 3 Quinces (about 300 g each); 3 Shallots; 2 small chilies; 2 TABLESPOONS Orange juice; 75 ml White wine; 1 TEASPOON White wine vinegar; 75 g Walnut kernels; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g Red cabbage
400 g Pointed cabbage
5 TABLESPOONS Sugar
7-10 Tbsp Salt
2 TABLESPOONS Lemon juice
12 Chicken drumsticks (approx. 75 g each)
5 TABLESPOONS Oil
7-10 Tbsp milled pepper
2 TEASPOONS Paprika powder
3 Quinces (about 300 g each)
3 Shallots
2 small chilies
2 TABLESPOONS Orange juice
75 ml White wine
1 TEASPOON White wine vinegar
75 g Walnut kernels
7-10 Tbsp Grease

Directions

1
Clean and wash the cabbage and cut it into fine strips from the stalk. Mix the red and pointed cabbage in a bowl with 1 1/2 tbsp. sugar, 1/4 tsp. salt and 1 tbsp. lemon juice. Let the cabbage steep for about 1 hour.
2
Wash chicken legs and pat dry. Mix 4 tablespoons oil, 2 teaspoons salt, 1 teaspoon pepper and 2 teaspoons paprika powder. Brush the chicken legs evenly with this mixture. Place the chicken legs on a greased baking tray. In a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) Bake for 50-60 minutes.
4
For the chutney, peel the quince, remove the core. Cut the flesh into small cubes. Peel the shallots and dice them as well. Wash the chillies, drain, halve and remove the seeds.
5
Finely dice the chilli. Heat 1 tablespoon of oil in a pot and sauté shallots in it. Add quinces and half of the chillies and steam briefly. Add 2 tablespoons of sugar and sauté briefly. Deglaze with orange juice, white wine and vinegar.
6
Simmer for 15-20 minutes over a mild heat until the liquid has almost evaporated. Season to taste with salt and pepper.
7
Drain the cabbage in a sieve. Coarsely chop the walnut kernels and roast them lightly in a pan without fat. Put the cabbage in a large bowl. Add about half of the chutney. Season to taste with salt and pepper.
8
Arrange the salad on 4 plates, sprinkle walnut kernels and the rest of the chilli on top. Remove chicken legs from the oven and serve with salad and chutney.