Glazed chicken drumsticks with pomelo chutney

Name: Glazed chicken drumsticks with pomelo chutney
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 Chicken drumsticks (approx. 80 g each); 1 TEASPOON Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 Pomelos; 1 Onion; 1 small red chili pepper; 250 g Long grain rice; 1 TEASPOON Curry Powder; 3-4 Tbsp Tomato ketchup; 100 ml Orange juice; 75 White wine vinegar; 4 TABLESPOONS Sugar; 2 TABLESPOONS Grapefruit marmalade; 1/2 Pot of coriander; 2 TABLESPOONS crushed pistachio kernels

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

12 Chicken drumsticks (approx. 80 g each)
1 TEASPOON Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 Pomelos
1 Onion
1 small red chili pepper
250 g Long grain rice
1 TEASPOON Curry Powder
3-4 Tbsp Tomato ketchup
100 ml Orange juice
75 White wine vinegar
4 TABLESPOONS Sugar
2 TABLESPOONS Grapefruit marmalade
1/2 Pot of coriander
2 TABLESPOONS crushed pistachio kernels

Directions

1
Wash chicken legs, pat dry and place in a bowl. Add 1 level teaspoon of salt, 1 tablespoon of oil and pepper and mix well. Place in the fat pan of the oven and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for 30-40 minutes.
2
Meanwhile peel ##Pomelo## so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Peel and finely chop the onion.
3
Cut the chillies in half lengthwise, remove the seeds. Cut the chilli into thin strips. Prepare rice in boiling salted water with a teaspoon of curry according to instructions on the packet. Heat 1 tablespoon of oil in a saucepan.
4
Fry the onion cubes light brown. Add pomelos, chilli and ketchup and sweat for 1-2 minutes. First deglaze with orange juice and vinegar, then add the sugar. Cover and simmer for 8-10 minutes over medium heat.
5
Season the chutney with salt and pepper. Heat up the jam and glaze the chicken legs with it about 10 minutes before the end of cooking time. Wash the coriander, dab dry and chop 5 stems. Finally add the coriander and chopped pistachios to the chutney and season again.
6
Drain the rice. Arrange chicken legs on the rice and serve with chutney. Garnish with coriander.