Crispy chicken with apricot ketchup

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 635 Kcal, 29g Protein, 53g Carbohydrates, 31g Fat


  • To marinate the chicken
  • 0.5 tsp sweet paprika
  • 2 tbsp olive oil
  • 1 tsp salt
  • 8 chicken drumsticks (approx. 800 g)
  • Apricot ketchup
  • 1 tbsp olive oil
  • 1 onions, sliced
  • 300 g apricots, cut into pieces
  • 150 g tomato, cut into pieces
  • 2 tbsp water
  • 2 tbsp white wine vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
  • For the crumb coating
  • 1 tbsp white flour
  • 150 g cornflakes, coarsely crushed
  • 1 eggs, beaten
  • Peppers
  • 2 tbsp olive oil
  • 4 red pepper, cut into pieces
  • 0.25 tsp salt
  • To serve
  • 2 tbsp coriander or parsley, finely chopped

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  • To marinate the chicken

    Mix the oil, paprika and salt in a bowl. Add the chicken, mix and marinate for approx. 10 mins.
  • Apricot ketchup

    Heat the oil in a pan. Sauté the onion for approx. 2 mins. Add the apricots and all the other ingredients up to and including the salt, cover and simmer over a low heat for approx. 20 mins., puree, leave to cool.
  • For the crumb coating

    In batches, toss the chicken in the flour and shake off the excess, dip in the egg and then the cornflakes, press firmly on the crumb coating, transfer to a baking tray lined with baking paper.
  • Peppers

    Mix the peppers with the oil, season with salt, place next to the chicken drumsticks.
  • To cook in the oven

    Cook for approx. 30 mins. in the lower half of an oven preheated to 200°C, turning the chicken once.
  • To serve

    Sprinkle with the coriander, serve with the ketchup.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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