Sometimes you just can’t be bothered.
The mid-week “WhatAreWe/I/GoingToHaveForDinnerTonight” script that just rolls around on endless loop until you finally give in and order pizza. Or boil an egg. Or eat the leftover crumble with too much icecream.
Well this recipe is for just those moments. Quick and easy and mostly from ingredients you’ll find in the cupboard. Oh, and I left out delicious. It IS delicious.
It’s worth using chicken drumsticks that are as yummy as you can afford. There’s a great organic, free-range ‘chicken man’ who has a stall at the Marylebone Farmers Market on Sundays (yes, part of the Sunday Marylebone Food Tour) and his chicken is divine. I do find good quality chicken has much better flavour than the standard supermarket variety and with drumsticks there’s not a huge differential in pricing so it’s always worth it.
You can serve this little number with anything – rice, polenta, sweet potato wedges, even strip it and add it to pasta – it’s a versatile little number. I’ve served it here with some baby courgette, fresh crunchy beans and some buttery spinach hiding beneath.
Let me know if you end up using the recipe and how you find it; whether you make adjustments or use it word for word. My friend Sarah adds loads more orange zest and it’s gorgeous too.
For around 12 drumsticks:
2oranges -rind and juice
1/2 cup honey
1/4 cup soy sauce
1TBS fish sauce
2tsp cumin powder
1TBS coriander powder
2TBS grated ginger
6 cloves of garlic -crushed or finely diced
1 red chilli sliced finely
1. Combine all ingredients
2. Toss through drumsticks and let them sit while you pour a glass of wine or shave your legs. Any time from 30 mins to 2 hours
3. Cook in pre-heated oven for 50 mins approx at 180.