Tag Archives: drumsticks

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

8 Jul

even though drumsticks are high-maintenance these were really good… the cilantro relish really made this dish! do not leave it out!

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Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

adapted from foodandwine

INGREDIENTS

1 tablespoon sweet paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup canola oil
Kosher salt
Freshly ground pepper
12 chicken drumsticks (about 4 1/4 pounds)
3/4 cup coarsely chopped cilantro
1 small shallot, minced
3 tablespoons distilled white vinegar

  1.  Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.
  2.  Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
  3.  In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.
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Caramel chicken

26 Jun

These came out really good. High maintenance but good. Served it with a quinoa brown rice mix

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Caramel Chicken
adapted from barefeetinthekitchen

2 tablespoons light flavored olive oil
2 1/2 lbs drumsticks
1/2 teaspoon kosher salt
8 garlic cloves, peeled
1/3 cup brown sugar, packed
1/2 cup water
1/4 cup rice vinegar
1/2″ – 1″ fresh peeled ginger, grated
1 cup chicken broth
1/4 cup low sodium soy sauce
2 green onions, thinly sliced

Heat the oil in a large heavy pot over medium high heat. Season the chicken with salt, and working in two batches, cook the chicken until it is lightly browned and crisp, about 6-8 minutes per side. Transfer the chicken to a plate. Add garlic to the pot and saute, stirring constantly, until the garlic is fragrant and golden brown. Place the sauteed garlic on the plate with the chicken and drain off the grease from the pot, taking care to leave all of the little browned bits in the pot.

Return the pot to medium high heat and add the water. Scrape up all the little browned bits and add the sugar. Stir to dissolve the sugar and cook while stirring for about 4 minutes, until the mixture has thickened. Slowly add the vinegar and stir to make sure the sugar doesn’t crystallize.

Add the ginger, broth, soy sauce to the pot. Add the chicken, skin side up, in a single layer and then the garlic. Bring to a boil and then reduce the heat and simmer until the chicken is cooked through, approximately 20-25 minutes. Transfer the cooked chicken to a serving dish.

Bring the cooking liquid to a boil and cook until the mixture is thick enough to coat a spoon, about 10 minutes. Pour the sauce over the chicken. Top with green onions and serve with rice. Enjoy!

SRC – slow cooker honey mustard drumsticks

10 Mar

This month For secret recipe club I was assigned Kate from kitchen trial & error . Kate lives with her husband and son in Rochester, NY. she started her blog for the same reasons as I did – to keep track of what we were making and our notes on it! I also don’t capitalize a lot of the time.. Most of the capitalization you see is the auto correct :). I happened to have bought drumsticks when I perused her blog looking for a recipe to make. These came out pretty good. The meat was so tender it was falling off the bone! I served with some brown rice and a salad!

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slow cooker honey mustard drumsticks
adapted from kitchentrialanderror

about 4 pounds bone in skinless chicken drumsticks
2 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon dry mustard
3/4 cup dijon mustard
1/2 cup honey

place the drumsticks in slow cooker.
mix sugar and dry spices together and rub all over chicken.
mix dijon and honey together. pour about half of the mixture over the chicken and toss to coat. cover & refrigerate the remaining mixture.
cover and cook until the chicken is tender, at least 6 hours on low.
heat your oven to 450F and line a baking sheet with aluminum foil. transfer chicken to the baking sheet.
brush the chicken with about half of the reserved dijon honey mixture. bake until crisp, about 10 minutes.
flip chicken and coat with the remaining dijon honey mixture. bake an additional 10 minutes until crisp.

sweet lemon-glazed drumsticks

19 May

Husband and I aren’t the biggest fans of bone-in chicken. It’s too high maintenance! But you cant beat the price for drumsticks. Munchkin #1 on the other hand doesn’t really care. She loves eating drumsticks. These turned out pretty good. I’d make them again. Served them with some egg noodles.

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sweet lemon-glazed drumsticks
adapted from recipegirl

Ingredients:
12 chicken drumsticks – skin removed
1/2 cup freshly squeezed lemon juice (about 4 medium lemons)
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh herbs (oregano or thyme- or both!)
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon grated lemon zest
1 tablespoon packed light brown sugar
1 teaspoon minced garlic (1 medium clove)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
1. Lay the drumsticks side-by-side in a 9×13-inch glass dish that has been sprayed with nonstick spray.

2. In a medium bowl, whisk together the remaining ingredients. Pour the marinade over the chicken and turn it to coat completely. Cover the dish with plastic wrap and refrigerate for 1 hour (or up to 4 hours). Turn the chicken every once in a while to reincorporate the marinade ingredients.

3. Preheat the oven to 375 degrees F. Drain the chicken from the marinade and transfer it to a roasting pan (or you can choose to bake it in the pan with the marinade). Bake for 50 to 60 minutes, or until the chicken is tender and juices run clear when pierced with a fork.

Asian Glazed Drumsticks

8 Feb

I never buy chicken drumsticks.. Or meat with bones for that matter. It’s just too high maintenance. But I couldn’t pass them up at the grocery store last week. They were on sale for way cheap! They came out super yummy cooked this way. But still a little too high maintenance for us 🙂 served it with garlic basil coconut rice

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Asian Glazed Drumsticks
adapted from skinnytaste

8 medium chicken drumsticks, skin removed
olive oil spray
1 cup water
1 tbsp Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp scallions, chopped

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with scallions and serve.