Popcorn-Chicken-Combo with 3 dips

Name: Popcorn-Chicken-Combo with 3 dips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 75 g dried apricots; 4 Chicken drumsticks (approx. 100 g each); 500 g Chicken filet; 3 Garlic cloves; 1 TEASPOON dried thyme + oregano; 1 1/2 TSP. Cayenne pepper; 1 Onion; 1 TABLESPOON Oil; 2 TABLESPOONS demerara sugar; 250 ml Tomato Ketchup; 3-4 Tbsp White wine vinegar; 2 TEASPOONS Worcestershire sauce; 1/2 TEASPOON smoked paprika powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Tomato; 1 large avocado; 3 TABLESPOONS Lime juice; 200 g sour cream; 4 Eggs (size M); 4 TSP Maize starch; 200 g Cornflakes; 600 g French fries; 1 l oil for frying; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

75 g dried apricots
4 Chicken drumsticks (approx. 100 g each)
500 g Chicken filet
3 Garlic cloves
1 TEASPOON dried thyme + oregano
1 1/2 TSP. Cayenne pepper
1 Onion
1 TABLESPOON Oil
2 TABLESPOONS demerara sugar
250 ml Tomato Ketchup
3-4 Tbsp White wine vinegar
2 TEASPOONS Worcestershire sauce
1/2 TEASPOON smoked paprika powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Tomato
1 large avocado
3 TABLESPOONS Lime juice
200 g sour cream
4 Eggs (size M)
4 TSP Maize starch
200 g Cornflakes
600 g French fries
1 l oil for frying
baking paper

Directions

1
Dice the apricots finely and soak in water. Wash poultry pieces, dab dry. Cut the chicken filet into small cubes and place in a bowl. Put the legs in another bowl. Peel garlic and dice finely, put aside about 1/3.
2
Mix the rest of the garlic with thyme, oregano and 1 tsp. cayenne pepper. Spread the spice mixture into the bowls with poultry, mixing well in each case. Cover and put in a cool place.
3
Heat the remaining raspberries, puree and pass through a sieve, squeeze out the gelatine and stir into the puree. Whip the rest of the cream until stiff, add vanilla sugar and spread on the cake. Let the raspberry puree cool down a bit, put it into a small plastic bag, cut off a small corner.
4
Let simmer for about 5 minutes at mild heat. Drain the apricots, add them and simmer for about 5 minutes. Puree, season to taste and let cool off. Wash, clean, quarter, seed and dice the tomato.
5
Peel the avocado and mash the flesh with a fork. Mix avocado with tomato and lime juice. Season to taste with salt and pepper. Season sour cream with pepper.
6
Put a small teaspoonful of salt, 2 eggs and 2 teaspoons of cornstarch in each bowl with chicken pieces, mix well. Coarsely crumble 100 g cornflakes with your hands. Finely crush 100 g cornflakes in the universal chopper.
7
Mix the fine crumbs with the legs.
8
Spread the chips on approx. 2/3 of a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Heat oil in a pot.
9
Fry the legs in it in portions for about 7 minutes until golden brown. Take them out with a skimmer and let them drip off on kitchen paper. Spread the chicken legs on the free side of the tray, turn the chips over.
10
Reduce temperature (electric oven: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) and continue baking for approx. 10 minutes.
11
Add coarse cornflakes to the chicken filet and mix well. Fry in hot oil in portions for about 3 minutes. Drain on kitchen paper. Serve chicken pieces and chips with sauces.