Koxox tat-Tiġieġ Imdawrin bil-Bejken biċ-Chutney tal-Frott

Serves 2
Prep Time 25 mins
Cooking 40 mins
Level low


  • 8 Koxox tat-tiġieġ
  • 16 slices Steaky bacon
  • 1 Mgħarfa paprika ffumikata, mitħuna
  • 1/2 Kuċċarina bżar ta' Kajenna
  • Chopped 1tbsp Rosemary
  • 1 Mgħarfa għasel
  • 1 Basla kbira, imqattgħa
  • 1 can Mayor Fruit Cocktail
  • 2 Mgħaref zokkor ismar
  • 1 Mgħarfa ħall
  • Pinch Red chili chopped
  • 1/2 tsp Ground coriander
  • 1 Kuċċarina kemmun
  • 1 Kuċċarina trab tal-ġinġer
  • 40g Raisins
  • 40g Roasted Cashews
  • 1 tsp Sesame Seeds
Place the onion in a thick bottom saucepan together with the vinegar, chili flakes, brown sugar and the spices. Pour over the tinned fruit cocktail mix including the syrup and the raisins and bring to the boil. Lower to a simmer and continue to cook until mixture is thick and syrupy. Stir in the cashew nuts and sesame seeds. Trim excess fat from the chicken drumsticks and cut deep slit in the flesh through to the bone. Marinade with smoked paprika, cayenne pepper, rosemary, honey and a spoon of olive oil. Roll with the bacon slices and allow to marinate, preferably overnight. When ready to cook, bake the drumsticks covered for 20 minutes in a hot oven at 200°C, remove the foil and continue cooking until the chicken is crispy and cooked through. Serve with the Fruit chutney and the side.  

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