Crispy chicken drumsticks with paprika relish

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash chicken legs and pat dry. Mix 125 millilitres of oil, one teaspoon of salt, two teaspoons of paprika powder and coarse pepper. Spread the meat with the marinade and let it soak in the fridge for one hour.

2. 2

   For the relish, clean, wash and dice the peppers. Peel onions and cut them into narrow slices. Heat the remaining oil in a pot. Fry the diced peppers and onions in it. Add garlic vinegar, 50 grams of brown sugar, a teaspoon of salt, remaining paprika powder, green pepper and 1/8 litre of water, bring to the boil and let it boil down over medium heat for 50 minutes until thick.

3. 3

   For the fruit chutney, peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins and collect the juice. Wash apples and pears, cut into eighths, remove the core and cut eighths crosswise into slices.

4. 4

   Peel and finely chop the ginger. Put the fruit pieces, orange juice, ginger, fruit vinegar, remaining brown sugar, 1/2 teaspoon salt and raisins in a pot, bring to the boil and also let it boil down for 50 minutes.

5. 5

   Place the chicken drumsticks with the marinade on the fat pan of the oven and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 40 to 45 minutes. During this time, scoop with the frying fat from time to time.

6. 6

   Wash the thyme and pluck half of the leaves from the stems. Arrange chicken drumsticks on a plate. Sprinkle with the remaining pepper and thyme leaves and garnish with the remaining thyme stalks.

7. 7

   Arrange the chutney and relish in small bowls. Garnish the chutney with the mint and the relish with the pepper pancake. Delicious with baguette bread.