🍽️ Crispy Chicken Drumsticks with Fresh Papaya-Chili Salsa

Name: Crispy Chicken Drumsticks with Fresh Papaya-Chili Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 1 chicken (kitchen-ready, 1.4 kg); salt; pepper (from the mill); 2 tbsp vegetable oil; fats (for the baking sheet); 1 clove of garlic; 1 onion; 1 red chili pepper; 1 red bell pepper; 4 tbsp olive oil; 2 tbsp white wine vinegar; 4 sprigs thyme

471 kcal · 30 min · 4 servings

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Ingredients

1 chicken (kitchen-ready, 1.4 kg)
salt
pepper (from the mill)
2 tbsp vegetable oil
fats (for the baking sheet)
1 clove of garlic
1 onion
1 red chili pepper
1 red bell pepper
4 tbsp olive oil
2 tbsp white wine vinegar
4 sprigs thyme

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Wash the chicken pieces and pat them completely dry with a kitchen towel.
3. Divide the chicken into 8 equal pieces.
4. Season all chicken pieces evenly with salt and pepper.
5. Heat some oil in a hot grill pan.
6. Fry the chicken pieces in batches on all sides until golden brown.
7. Place the browned chicken pieces on a lightly greased baking sheet.
8. Finish cooking the chicken pieces in the preheated oven for 15 minutes.
9. Peel the garlic cloves and the onions.
10. Dice the garlic and onions very finely.
11. Wash the chili peppers and the bell peppers under running water.
12. Halve the chili peppers and the bell peppers and remove the seeds.
13. Cut the flesh of the chili peppers and bell peppers into very small cubes.
14. Peel the papaya and halve it.
15. Remove the seeds from the papaya flesh.
16. Dice the papaya flesh very finely as well.
17. Heat some oil in a separate pan.
18. Add the diced onions and garlic to the pan.
19. Sauté the vegetables until translucent and soft.
20. Add the diced bell pepper, chili, and papaya to the pan.
21. Toss the ingredients briefly to mix and warm them.
22. Season the salsa with salt and pepper to taste.
23. Add some vinegar and stir it in.
24. Remove the pan from the heat and keep the salsa warm.
25. Wash the thyme sprigs under running water.
26. Shake the sprigs dry.
27. Pluck the small thyme leaves from the stems.
28. Distribute the finished salsa onto the serving plates.
29. Place two chicken pieces on top of the salsa.
30. Sprinkle the dish with the fresh thyme leaves.
31. Serve the chicken immediately while warm.

Nutrition per serving

kcal: 471
Protein: 60 g · Fett/Fat: 24 g · Carbs: 3 g