December 10, 2009

Sticky Baked Chicken Drumsticks

One of my all-time favourite dinners to make on a lazy night is adapted from a recipe in Gordon Ramsay Makes It Easy. It incorporates a delightful combination of flavours - sweet honey, salty soy and fish sauce, tart rice vinegar, sour lemon and fragrant sesame oil. Leftovers can easily be frozen or reheated for a quick lunch the next day!

Serves 5:
- Olive oil, to drizzle
- 10 Chicken drumsticks
- Sea salt and cracked black pepper
- 6 tbs honey
- 3 tbs fish sauce
- 1½ tbs light soy sauce
- Juice of 1½ lemons
- 3 tbs rice wine vinegar
- 1½ tbs sesame oil

Heat the oven to 200°C. Lightly oil a large baking dish, season the drumsticks with salt and pepper and arrange in a single layer in the dish. Drizzle over a little olive oil and bake in the hot oven for 20 minutes. In the meantime, prepare the glaze by thoroughly combining the honey, fish sauce, soy sauce, lemon juice, vinegar and sesame oil in a small bowl. Take the chicken out of the oven and pour over the glaze, to coat each drumstick. Return to the oven and bake for another 20-30 minutes, turning several times, until the chicken is tender and nicely glazed. Let the chicken rest for a few minutes before serving.

 Sticky Chicken Drumsticks with Steamed Rice

Sticky Chicken Drumsticks with Roast Vegetables and Couscous

Sticky Chicken Drumsticks with Carrot, Cabbage and Button Mushrooms - The vegies actually acted as a bed for the chicken when I baked it in the oven. I wanted them to soak up all the tasty juices from the drumsticks as they cooked.

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