Wednesday, February 29, 2012

Honey and Paprika Chicken Drumsticks

We don't have chicken drumsticks as a meal very often so when I saw the original recipe for this dish I knew that we had to try them.  We like chicken drumsticks but tend to have them on the bbq or for lunch never really for dinner.

The ingredients caught my eye - honey, paprika and fennel for the marinade accompanied by a sauce of orange.  WOW... I got excited.

I am glad that I did... the flavours combined magically and there was definitley an intriguing after tastes tantalising taste buds leaving them waiting until the next bite.

Serve with a simple salad or like us we had Herbed Potato Slices and corn cobs.

Honey and Paprika Chicken Drumsticks
(Recipe adapted from WW Just Say Yum Cookbook)

Serves: 6
ProPoints per serve: 8

1 tablespoon olive oil
3 tablespoon honey
2 tablespoons ground sweet paprika
1 tablespoon ground fennel
1 tablespoon water
12 individual chicken drumstick skin removed or lovely legs
cooking spray
2 teaspoons freshly grated orange rind
2 cups orange juice

Combine oil, honey, paprika, fennel and 2 teaspoons water in a jug.  Place chicken in a large snap lock bag or casserole dish.  Cover with marinade and turn to coat. Cover and refrigerate for 3 hours.

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, for 5 minutes or until browned. Add rind and juice and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until chicken is cooked through.

NOTE: Chicken Lovely Legs are drumsticks with the bones trimmed and skin removed. They are available from most supermarkets or from chicken shops. I find it easier and cheaper to buy normal drumsticks and remove skin by holding the drumstick firmly and pulling the skin back using a tea towel to assist gripping the skin.

(Click here for a printable version of this recipe)

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