Ingredients
- 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
Method
- 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.
Ingredients
- ⅓ cup olive oil
- 2 brown onions, coarsely chopped
- 1 tsp cardamom seeds, bruised
- 4-6 small red chillies, seeded and finely chopped
- 3 garlic cloves, thinly sliced
- 3cm piece fresh ginger, peeled, finely chopped
- 2 large tbsps curry powder
- 8 chicken drumsticks, skin removed
- 2 medium potatoes, peeled, coarsely chopped
- 10 curry leaves
- 425g tomatoes, diced
- ¼ cup fish sauce or 1 tsp salt mixed with ¼ cup water
- 2 tbs allergy free soy sauce replacer
- ¼ cup water
- Salt, to taste
- 1 cup chopped fresh coriander
Curry paste
- 3 tsp tomato paste
- 1 tsp tamarind paste
- 1 tsp ground coriander
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp ground ginger
- 1 tsp mustard powder
- ½ tsp garlic
- 1 tsp corn flour
Method
- Combine the curry paste ingredients in a small bowl, stir then set aside.
- Heat the oil in a large saucepan over medium-high heat.
- Add the onions and cardamom and cook, stirring occasionally, for 3 minutes or until the onion softens.
- Add the chillies, garlic and ginger and cook, stirring, for 5 minutes or until the onions brown.
- Add the curry powder and cook, stirring, for 1 minute or until a paste forms.
- Add the chicken and cook, turning, for 2 minutes or until the chicken is coated in the spice paste.
- Add the potato, curry leaves, tomatoes, fish sauce and soy sauce replacer.
- Stir until well combined.
- Add the water if the level of liquid in the saucepan is too low to cook the chicken.
- Cover and cook, stirring occasionally to prevent burning, over a low heat for 25 minutes or until the chicken is cooked and the potatoes are tender.
- Taste test and season with salt if needed.
- Add the curry paste and half the coriander to chicken mixture.
- Cook over a low heat for 10 minutes or until the sauce thickens slightly.
- Sprinkle the remaining coriander leaves over the curry and serve immediately.
Ingredients
- 8 large chicken drumsticks
- ¼ cup tomato sauce
- 2 tbsps honey
- 2 tbps dark brown sugar
- 1 tbsps sherry or white wine vinegar
- 1½ tbsps allergy free soy sauce replacer
- 1 tsp mustard powder
- 1 garlic clove, crushed
- 1 tsp chilli
- ¼ tsp ground ginger
- Salt and freshly ground black pepper, to taste
- Olive oil, for greasing
Method
- Mix together the tomato sauce, honey, brown sugar, sherry, soy sauce replacer, mustard powder, garlic, chilli, ginger and salt and pepper in a small bowl.
- If you like, remove the skin from the drumsticks.
- Score two or three slits in the flesh of each drumstick with a sharp knife.
- Coat them with the marinade, working the sauce into the cuts.
- Cover and marinate in the refrigerator for at least 1 hour.
- Preheat the oven to 200°C.
- Lightly oil a roasting pan.
- Place the drumsticks in the pan and brush with any remaining marinade.
- Bake for 15 minutes.
- Remove the foil and baste the chicken with the juices.
- Return to the oven, uncovered, for a further 20-25 minutes, or until sizzling and cooked right through.
Ingredients
Method
- Preheat the oven to 220°C.
- If you like, remove the skin from the chicken drumsticks.
- In a large bowl, combine the plum sauce, hoisin sauce substitute and soy sauce replacer.
- Thickly coat the chicken drumsticks in the marinade.
- Put the drumsticks in a single layer in a large oiled roasting pan.
- Set aside the leftover marinade to use for basting the drumsticks while cooking.
- Cook for 20 minutes or until the marinade starts to caramelise.
- Baste and reduce the heat to 180°C and cook for further 40 minutes or until the chicken is sticky and cooked through.
- Serve with roasted vegetables, steamed vegetables, salad or rice.
Ingredients
- ½ cup cornflake crumbs
- ½ cup polenta
- 2 tsps ground paprika
- 1½ tsp cayenne pepper
- ½ cup Orgran plain flour
- Salt and pepper to taste
- ¾ cup goat’s milk
- 8 large chicken drumsticks, skin removed
- Olive oil spray
Method
- Preheat oven to 200°C.
- Line a large baking tray with baking paper.
- In a large bowl combine the cornflake crumbs, polenta, paprika and cayenne powder.
- Stir until well combined.
- Place the flour in separate bowl and season with salt and pepper.
- Pour the goat’s milk in another bowl.
- Dip the drumsticks, one at a time, in flour to coat, shaking off any excess. Pat the flour on if necessary.
- Dip a pastry brush into the goat’s milk and pat the milk over each drumstick to coat.
- Then coat the drumsticks in the cornflake mixture, running the mixture through your fingertips and over the drumsticks until they are evenly coated.
- Spray each drumsticks with olive oil then place them on the prepared tray.
- Roast for 40 minutes or until golden and cooked through.
