Baked spicy chicken drumettes with romesco

Name: Baked spicy chicken drumettes with romesco
Yield: 6
Ingredients: 35g plain flour; 1 tsp freshly ground white pepper; 20.00 ml curry powder; 40.00 ml smoked paprika (pimenton); 40.00 ml dried oregano leaves; 1 1/2 tsp chicken salt; 18 chicken drumettes; Coriander leaves, to serve; 6.00 tomatoes, quartered, seeds removed; 2 long red chillies, seeds removed, chopped; 80g hazelnuts, skins removed, toasted; 1 slice white bread, torn; 2 garlic cloves, chopped; 1/4 tsp hot red pepper flakes (optional); 100g roasted red capsicum, chopped; 20.00 ml red wine vinegar

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This cracking starter by super chef Luke Mangan, brings a fusion of flavours together. These spicy chicken drumettes are great on their own but when dipped into romesco sauce you won't be able to stop at one.

1/4 cup (35g) plain flour
1 tsp freshly ground white pepper
1 tbs curry powder
2 tbs smoked paprika (pimenton)
2 tbs dried oregano leaves
1 1/2 tsp chicken salt
18 chicken drumettes
Coriander leaves, to serve

Romesco Sauce

3 tomatoes, quartered, seeds removed
3 tomatoes, quartered, seeds removed
2 long red chillies, seeds removed, chopped
80g hazelnuts, skins removed, toasted
1 slice white bread, torn
2 garlic cloves, chopped
1/4 tsp hot red pepper flakes (optional)
100g roasted red capsicum, chopped
1 tbs red wine vinegar

Method

1.

Place flour, pepper, curry powder, paprika, oregano, salt and chicken in an extra-large zip-lock bag. Seal, then toss to coat. Chill for at least 2 hours for flavours to infuse.
2.

Preheat oven to 200°C. For romesco, roast tomatoes on a baking tray for 10 minutes or until blistered.
3.

Meanwhile, heat oil in a pan over medium heat. Add chilli and cook, stirring, for 3 minutes or until fragrant.
4.

Add nuts, bread, garlic and pepper, if using. Cook for 2-3 minutes until bread is golden. Cool slightly, then place in a food processor with tomatoes, capsicum and vinegar. Whiz to a paste.
5.

Remove chicken from the fridge 1 hour before cooking. When ready to cook, place on a baking tray lined with baking paper.
6.

Bake, turning halfway, for 35 minutes or until crisp and cooked through.
7.

Serve chicken drumettes with romesco and coriander leaves.