Sticky chicken drumsticks
Description
The cooked drumsticks will keep in the fridge for two to three days: simply reheat for 30 seconds in the microwave. The uncooked drumsticks can be frozen in the marinade in a freezer bag. Defrost overnight in the fridge and cook as below.
User rating - 3 ratings - average 3.5 stars.
Cooking time: 30-35 minutes
Method
1. Mix together the apricot jam, mustard and lemon juice in a small bowl. Make two or three cuts in the flesh of each drumstick then put them in a large bowl or re-sealable plastic food bag. Pour over the marinade and toss to coat the drumsticks. Cover or seal and marinate for 4 hours or overnight in the fridge.
2. Pre-heat the oven to 200°C/180°C fan/Gas 6. Put the drumsticks in a baking dish lined with foil and season with salt and pepper. Pour over any marinade left in the bag, cover with foil and bake for 20 minutes.
3. Uncover, turn the drumsticks and baste with juices in the pan. Cook uncovered for a further 10-15 minutes, basting every 5 minutes with the juices in the pan, until the chicken has cooked through. Allow to cool slightly before serving warm. They also taste delicious eaten cold.
Recipe by Annabel Karmel.
See more recipes by Annabel Karmel.
Each portion contains
-
Calories:
300 kcal
,15%
-
Sugar:
3g
,3.3%
-
Fat:
12g
,17.1%
-
Saturates:
6g
,30%
-
Salt:
1g
,16.7%
of your guideline daily amount
Ingredients
3 tbsp apricot jam1-2 tsp Dijon mustard
1 tsp fresh lemon juice
6 skinless chicken drumsticks (or skin-on if you prefer)
Salt and pepper to season
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