Lime, Chilli and Spring Onion Chicken Drumsticks

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A delightful chicken recipe, adapted from Dish, with fresh lime, spring onion, and a little spicy kick. The dressing was added at the end of roasting, so the chicken became sticky without burning and the zingy lime flavour stays fresh. Serve this dish with rice and your favorite vegetable.

 

	Dressing
8-10 / 1.2 kg Chicken drumsticks 2 tbsp Olive oil Sea salt and freshly ground pepper 2 tbsp Cilantro, chopped (to garnish) 2 tbsp Roasted peanuts, roughly chopped (to garnish)	Juice and finely grated zest of 1 large lime (you need 2 tablespoons of juice) 1 tbsp Roasted sesame oil 1 tbsp Olive oil 1 tbsp Light soya sauce (I used Kikkoman gluten-free) 1 Long red chilli, sliced finely 1 Garlic clove, crushed 2 tsp Honey 3 Spring onions, sliced thinly

1. Preheat the oven to 180C/350F. Make two slashes in the thickest part of the drumsticks then rub with olive oil and season all over. Place in a lined shallow baking dish that is just large enough to hold them in a single layer.
2. Roast for 40-50 minutes or until golden and fully cooked. Cooking time will depend on the size of the drumsticks. 
3. Whisk all the ingredients for the dressing, except the spring onions, in a bowl. Stir in the chopped spring onions. 
4. When the chicken is cooked, remove from the oven and spoon the dressing over the drumsticks. Return to the oven for 10-15 minutes, basting once. 
5. Transfer to a serving plate and spoon over the pan juices. Top with the chopped coriander and peanuts. Serve warm, at room temperature or cool and refrigerate until needed.

© 2024 | http://angiesrecipes.blogspot.com