Monday, March 18, 2013

Allergy free Ethiopian chicken drumsticks recipes

  • 1kg chicken drumsticks
  • 1 tbsps melted Nuttlex
  • Salt, to taste
  • 2 tbsps sweet paprika
  • 1-2 teaspoons cayenne pepper
  • 2 tsps garlic powder
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp ground fenugreek
  • ½ tsp salt
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • Cooked rice
  • Lime juice, for serving

  • Preheat oven to 200°C.
  • Coat the drumsticks in the melted Nuttlex.
  • Sprinkle with salt.
  • Mix all the spices together in a small bowl.
  • Line a casserole dish with enough foil to make a foil package containing all the drumsticks.
  • In a large bowl, toss half of the spice mix with the drumsticks.
  • Arrange the drumsticks in the foiled casserole dish.
  • Sprinkle the remaining spice mix over the drumsticks.
  • Fold the foil over to seal up the drumsticks.
  • Bake for 40 minutes.
  • Open up the foil packet and cook the chicken uncovered.
  • Continue cooking for at least another 15 minutes until the drumsticks are cooked through and the juices run clear.
  • Baste with the flavoured juices.
  • Use any remaining juices to flavour the rice, if you like.
  • Squeeze some lemon or lime juice over the chicken.

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