Wednesday, June 19, 2013

Recipe: Spiced Marinated Chicken Drumsticks

These were lovely! Pretty cheap to make, and a bit of a cupboard use-up of all those jars and things in the fridge and cupboards. I prefer to take the meat off the bone (the second method) so it's a little easier to eat, but the marinated drumsticks are great to bring to a picnic- just make sure you bring plenty of napkins for your sweet sticky fingers! I served this with my apple, celery and pecan salad- yum!

Spicy Marinated Chicken Drumsticks (serves 3/4)

12 chicken drumsticks
50g ketchup
50g Worcestershire sauce
2 tsp crushed ginger
1 red onion, finely diced
2 rounded tsp Dijon mustard
20g raspberry jam
¼ tsp garlic powder
Salt and pepper

1. Put the drumsticks in a large ovenproof dish. Mix together all the marinade ingredients, cover the chicken drumsticks, and leave in the marinade for at least half an hour, or preferably overnight.
2. Preheat the oven to 200C. Roast the drumsticks in the oven for 45 minutes. Remove the chicken from the oven. You can either eat the drumsticks on the bone, with the excess  marinade in a bowl for dipping, or-
3. Remove the drumsticks from the marinade and allow to cool for about 10 minutes.  Get the chicken off the bone, mix the meat back in with the marinade, and serve!

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