We had a nice change from our sweet treats this past Friday. \u00a0Chefs Rachelle, Jerry and Milica wowed everyone with some savoury sticky chicken drumsticks. It took a little longer to marinate and then cook the chicken, but the results were fantastic and well appreciated by all. \u00a0A tough act to follow!<\/p>\n
Sticky Chicken Drumsticks (for 2 to 4 people)<\/p>\n
Ingredients:<\/p>\n
4 chicken drumsticks<\/p>\n
pepper<\/p>\n
Marinade ingredients:<\/p>\n
1 tsp balsamic vinegar<\/p>\n
2 Tbsp soy sauce<\/p>\n
2 Tbsp honey<\/p>\n
1 clove garlic<\/p>\n
1\/2 tsp grated fresh ginger<\/p>\n
To make the marinade:<\/p>\n
1) Put the balsamic vinegar, soy sauce and honey in a bowl.<\/p>\n
2) Remove the papery skin from the clove of garlic and put it in a garlic press. \u00a0Squeeze the garlic through the press into the bowl with the other ingredients. \u00a0If you do not have a garlic press you can chop the clove of garlic into tiny pieces and put it into the bowl.<\/p>\n
3) Peel a piece of fresh ginger and grate it on a fine grater. \u00a0It is easier if you freeze the ginger first. \u00a0Watch your fingers!<\/p>\n
To put it all together:<\/p>\n
1) Pre-heat the oven to 400 degrees Fahrenheit.<\/p>\n
2) Slash the drumsticks with a sharp knife and season with fresh ground pepper. \u00a0Put the drumsticks in an oven-safe baking dish, then pour over the marinade so it coast the chicken. \u00a0Put the chicken in the fridge for 20 minutes to let the marinade soak into the meat.<\/p>\n
3) Bake the drumsticks in the marinade for 45 minutes or until cooked through, turning and basting them with any extra marinade every 10 minutes or so.<\/p>\n
Enjoy!<\/p>\n
From: You Can Cook<\/em> by Annabel Karmel (2010) p. 54-55<\/p>\n","protected":false},"excerpt":{"rendered":" We had a nice change from our sweet treats this past Friday. \u00a0Chefs Rachelle, Jerry and Milica wowed everyone with some savoury sticky chicken drumsticks. It took a little longer to marinate and then cook the chicken, but the results … Continue reading