Later On

A blog written for those whose interests more or less match mine.

Spicy chicken drumsticks

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From Simply Recipes. This sounded so good, I couldn’t resist. Needless to say, I will make it with an habañero pepper.

We often cook all drumsticks or all thighs when we prepare chicken. We love the more flavorful dark meat and the fact that the chicken pieces all get done around the same time. The following recipe is based on one for jerk chicken that my father found in Fine Cooking magazine. Wonderful flavor and the drumsticks cook up quickly.

10 scallions, white and green parts, chopped
3 serrano chilies, seeded and chopped*
2 Tbsp white wine vinegar
1 Tbsp fresh thyme
3 cloves garlic, chopped
1 1/4 teaspoon ground allspice
1 teaspoon kosher salt, plus more for additional seasoning
1/2 teaspoon freshly ground pepper
10 chicken dumsticks (3 1/2 lbs)
Olive oil or grapeseed oil

The original recipe called for the use of a single Scotch Bonnet or Habanero chile which would up the heat of this recipe considerably.

1 Purée the scallions, chilies, vinegar, thyme, garlic, allspice, salt and pepper to a thick paste in a food processor.

2 Put chicken drumsticks in a large bowl. Coat drumsticks with chile paste. Let stand 10 minutes.

3 Position oven rack in the center of the oven and heat the broiler to high. Coat the bottom of a broiler pan (remove the perforated top part of the pan) with oil. Arrange drumsticks on the pan. Sprinkle generously with salt.

4 Broil chicken in the center of the oven. Turn once after about 10 minutes. Broil until fully cooked and nicely browned, about 20 minutes total. Note that some pieces may cook faster than others. Remove the pieces that are done and continue to cook the rest until cooked through.

Transfer to a platter and serve.

Serves 5 to 6. Adapted from a recipe in Fine Cooking magazine.

Written by Leisureguy

6 February 2007 at 4:18 pm

Posted in Food, Recipes & Cooking

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