Chicken Legs With Homemade Ketchup

• 1 1/3 lb ripe tomatoes, divided
• 2 None medium onions, peeled and chopped finely
• 1 None apple, chopped finely
• 1 None red pepper, chopped finely
• 2 None cloves
• 5 None peppercorns
• 1/3 cup brown sugar
• 2 pinches allspice
• 1/2 cup cider vinegar
• 2 tbsp oil
• 4 None chicken legs (about 5oz each)
• 4 slices pita bread
• None None iceberg lettuce
• 2 tbsp mayonnaise

1. To make the ketchup, chop 1lb of the tomatoes into pieces, then place them in a pan with the onions, apples and peppers. Cover the pan and cook over a medium heat for about 10 mins. Next, add the cloves, peppercorns, brown sugar, allspice and vinegar and season. Continue cooking for a further 20 mins.
2. To prepare the chicken, rub the legs with salt and pepper. Heat the oil in a non-stick frying pan and fry the chicken legs for about 20 mins, turning frequently.
3. Pass the tomato mixture through a fine sieve to make a smooth puree, and return it to the pan to simmer for a further 10 mins until it thickens to the consistency of ketchup. Pour the ketchup into a clean, sterilized bottle and put it in the refrigerator (it will keep refrigerated for about 2 months). Meanwhile, slice the remaining tomato and cut the pita bread in half to create a pocket. Fill the bread with tomato, lettuce leaves and mayonnaise, and serve with the chicken legs and the ketchup on the side.

tomatoes, onions, apple, red pepper, cloves, peppercorns, brown sugar, pinches allspice, cider vinegar, oil, chicken, bread, iceberg lettuce, mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/17753 (may not work)