The secret ingredient in this dandy little recipe is apricot jam for flavor and sweetness. The drumsticks can also be grilled, basted the with marinade as you go.
1/3 cup Worcestershire sauce
1/4 cup ketchup
2 tsp. English mustard
1 tsp. ground ginger
1 tbs. apricot jam
1 onion, peeled and finely chopped
8 chicken drumsticks
1 tsp. garlic-infused olive oil
Heat the oven to 400°F. Combine the Worcestershire sauce, ketchup, mustard, ginger, jam and onion in a bowl and mix well. Toss in the chicken making sure everything gets a good coating. (Leave in the fridge overnight for more flavor.)
Brush the oil over the bottom of a roasting tin that the chicken will fit snugly in. Arrange the chicken in a single layer and tip over the marinade. Cook for 45 minute to 1 hour, basting once or twice.
Serves 4
The combination of ingredients for the marinade is fabulous. Serve with chutney, if you happen to have any about.
1/3 cup Worcestershire sauce
1/4 cup ketchup
2 tsp. English mustard
1 tsp. ground ginger
1 tbs. apricot jam
1 onion, peeled and finely chopped
8 chicken drumsticks
1 tbs. garlic-infused olive oil
Heat the oven to 400°F. Mix the Worcestershire sauce, ketchup, mustard, ginger, jam and onion in a shallow dish. Dunk the drumsticks in this marinade to coat them all over. (It can be left overnight in the fridge.) Put them snuggly in a small roasting tin or baking dish and pour over any marinade.
Cook for 45 minutes to 1 hour, basting once or twice. The deeper the dish or tin, the longer the chicken will take to color and cook through.
Serves 4-6
Cooking with Nigella 