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Spicy chicken drumsticks

Serves Makes 12
Time to prep 10 minutes
Time to cook 45 minutes

Marinating these chicken drumsticks overnight improves the flavour but bring them to room temperature before cooking. Turn them two or three times during cooking, and you'll end up with moist, tender, golden, spicy chicken.

Spicy chicken drumsticks

12 free-range corn-fed chicken drumsticks
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground cumin
12 whole cardamoms, split open and seeds extracted
1/4 teaspoon each ground cinnamon, ground cloves and ground mace
1 1/2 teaspoons salt
2 cloves garlic, peeled and crushed
3 tablespoons plain yoghurt
3 tablespoons oil or ghee

[US Measurements | Metric ]
1 Rinse chicken drumsticks thoroughly and pat dry with paper towels. Mix all the spices in a large bowl with salt, garlic and yoghurt. Add chicken to bowl and coat with the spicy yoghurt. Marinate for at least 1 hour, but preferably overnight, covered and refrigerated.

2 Preheat oven to 375F. Bring chicken to room temperature. Put chicken in a large shallow roasting pan lined with parchment paper. Bake for about 45 minutes, turning several times during cooking, especially towards the end of cooking. Check that the chicken is cooked all the way though, remove from oven and let chicken rest for 30 minutes-1 hour before serving - that's when it is at its succulent and tender best!

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