Working full time can have its disadvantages, one being I don’t have an afternoon to spend in the kitchen preparing dinner. Therefore, I often look to cook meals that I can prepare in advance. This recipe for African Drumsticks is one of those I turn to. I often prepare the chicken the night before and leave it to marinate overnight. The marinade produces a lovely sticky skin and the meat inside is juicy and tender. I like to serve it with fluffy cous cous.
This recipe was published in Nigella Kitchen.
- 40ml Worcestershire sauce
- 40ml soy sauce
- 60ml tomato sauce
- 2 tsp English mustard
- 1 tsp ground ginger (I used freshly grated ginger)
- 1 tbs apricot jam
- 1 onion peeled and chopped
- 8 chicken drumsticks
- 15 ml
In the dish you will marinate the chicken in, add all ingredients except the drumsticks and the chicken. Mix until combined. Add the chicken to the dish. I don’t like to get my hands dirty so I use a tupperware container, close the lid to the and shake it (like a Polaroid picture).
When you are ready to cook, preheat the oven to 200°C. Grease a pan or dish that can accommodate the drumsticks with the oil.
Arrange the chicken in the dish and spoon the remaining marinade on top. The closer they are together the sticker they become as they cook in the marinade.
Cook for 45 min to 1 hour. You can baste the chicken, but I rarely remember.
I like to serve it with a salad and couscous.