Chicken Legs With Homemade Ketchup - cooking recipe

Ingredients

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

Preparation

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.
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.
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.