This recipe is perfect to bring some sunshine into a dreary summer evening. The chicken drumsticks are simple to make and come out of the oven sticky, spicy and irresistible! The curried rice salad is a perfect finger licking dish to compliment the chicken and can be made up a day in advance. The spiciness of the curry goes works well with the sweetness of the raisins. I often bring this salad to barbeques and parties and everyone is always wowed. Instead of telling everyone how easy it is to make, I let them think I’m the next Heston Blumenthol.
For the chicken drumsticks you will need
10 Chicken Drumsticks (about 2 for every person)
2 tbsp. honey
2 tbsp. soy sauce
½ tsp. cumin
½ tsp. turmeric
½ tsp. cinnamon
½ tsp. of chilli flakes
Juice of 1 large orange
Salt and pepper to taste
Method
- To a pyrex dish, mix together the dry ingredients (cumin, turmeric, cinnamon, chilliflakes, salt and pepper).
- Next, add the soy sauce, honey and orange juice to the dish. Mix Well.
- Add the drumsticks to the dish, and using clean hands massage the sauce into the skin of the chicken.
- Place the dish into the fridge for at least an hour to marinate.
- Set the oven to 180 degrees C and place the pyrex dish into the oven
- Bake for 60-70 minutes until the sauce has thickened and the legs look sticky and charred.
For the Curried Raisin Rice you will need
300g of long grain or basmati rice
150g of raisins
1 chicken stock cube
100g of low-fat mayonnaise
100g low fat natural yoghurt
3 heaped teaspoons of Sharwoods Curry Powder (mild or hot depending on taste)
Method
- Bring a saucepan of water to the boil and to this add 1 chicken stock cube
- Add the rice and raisins (the water should be about 1 inch above the rice in the saucepan).
- Cook as normal and when finished, allow to cool.
- In a separate bowl, mix together the mayonnaise, yoghurt and curry powder.
- When the rice has completely cooled add the mayonnaise, yogurt and curry mixture to the rice and mix well.
- Serve Cold
