The eagle-eyed amoungst you will notice that rather than drumsticks, these are actually thighs… lest we forget that my lover has a perculiar aversion to eating meat off the bone, so here we are with thighs! There’s quite a bizarre reason for making this. Every time I make Nigella’s teriyaki I can never find the recipe, so I call over to my lover to ask what page it is and he always says ’46’. It’s not on page 46, African drumsticks are, so I thought I’d give it a try.
I’m really glad I did! Yum!
To make this for 4-8 (depending on if you want one or two drumsticks each) you will need: 80ml Worcestershire sauce, 4tbs tomato ketchup, 2tsp English mustard powder, 1tsp ground ginger, 1tbs apricot jam, 1 finely chopped onion, 8 chicken drumsticks, 1tsp garlic oil. What’s great about this recipe is that if you’re only cooking for 2 you can easily half it (but keep the whole tablespoon of jam) but if you’re making some drumsticks for a party/barbecue buffet you can double all the ingredients and have drumsticks for 16.
Preferably the drumsticks need to be marinaded, preferably overnight but a few hours in the fridge is ok. Mix the Worcestershire sauce, ketchup, mustard powder, ground ginger, jam, and the onion in a bowl and coat the drumsticks all over. Leave in the fridge – or you can freeze them at this point, but make sure they’re defrosted fully before cooking them.
Turn the oven on to 200c/gas 6 and pour the garlic oil into a roasting tin or oven proof dish so that it covers the whole bottom – use a dish that all the drumsticks fit into, but snugly. Put the drumsticks in and pour the marinade over the top. Roast for 45 to 60 minutes, take it out and baste it two or three times during that time and take out when the drumsticks are cooked. I served it with brown rice, but it would have been just as good with a salad or some sort of grain-based buffet salad at a glamourous picnic.
These are delicious. Roasting them slowly made the meat fall away, I’m guessing it would just fall off the bone too, but y’know. I love that these can be pre-marinated and kept in the freezer, if I had a big enough freezer I’d definitely some on standby. The flavour wasn’t too spicy, or sweet, but the mustard-y ginger combination was subtle and warming. Make this next time you gave a barbecue, for something to eat while the men grill their meat. Yum!
Kitchen, by Nigella Lawson (Chatto & Windus 2010, ISBN 9780701184605)