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Sticky Chicken Drumsticks

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Serves: 6
6 organic chicken drumsticks
2 tbsp maple syrup
2 tbsp low-salt soy sauce
1 tsp sesame oil
1/2 cucumber, thinly sliced
2 spring onions, thinly sliced
sea salt

Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Trim the chicken drumsticks of any excess skin and pat dry with kitchen paper.

Mix the maple syrup, soy sauce and sesame oil in a large bowl. Add the chicken drumsticks and toss well to coat.

Place the chicken drumsticks on a non-stick baking sheet and roast in the preheated oven for 30-40 minutes, basting occasionally, until the chicken is tender, well browned and sticky, and the juices run clear when a skewer is inserted into the thickest part of the meat.

Meanwhile, put the cucumber in a colander and sprinkle with a little salt. Leave for 10 minutes until the juices have drained out. Pat dry with kitchen paper and mix with the spring onions. Serve with the drumsticks.

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