Wednesday, February 11, 2015

Red Hot Drumsticks & Rice


I'm not always a big fan of chicken wings, but I do like spicy foods and I've always thought that drumsticks treated as hot wings would be delicious. Without sounding to smug, I'm glad to report I was right. This is a little something I put together for dinner this week and every plate at my table was a clean one! The below is for two, but you can easily up the quantity of the drumsticks to 8 with the same amount of marinade if you need to feed more people. Just figure on 1 cup of cooked rice per person and 1 small can of corn niblets for every two people. I've paired these drumsticks with a simple rice dish, however they'd be just as good on their own as a starter or party nibbles or with some mashed potatoes or french fries.

Ingredients
For the chicken
4 drumsticks
2 tablespoons vegetable oil
11 cloves of garlic
Juice of 2 limes
Juice of 1 orange
1 tablespoon mild chili powder
1 teaspoon caster sugar
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
Pinch of ground cinnamon
Pinch of ground cumin
Pinch of dried oregano

For the rice
2 cups cooked white rice
1 tablespoon of olive oil
1 small can corn niblets, drained (preferably no-salt version)
1/4 teaspoon cayenne pepper
Zest & juice of 1 lemon
1 tablespoon olive oil
Pinch of dried sage
Salt & pepper

Method

For the chicken
1. Place the drumsticks in a large ziplock plastic bag along with all the ingredients. Wiggle it around a bit to combine and marinate in the fridge for at least 3 hours or up to overnight.

2. Preheat the grill/broiler on high. Grill the drumsticks for 15 to 20 minutes (more if needed) turning occasionally until a sharp knife inserted into the thickest part of the meat yields clear juices and the skin is crispy.

3. Serve alone, with other sides or over the rice that follows.

For the rice
1. Heat the olive oil in a large pan over medium heat. When the oil is hot, add the lemon zest and let it sizzle a little.

2. Add the drained corn and cook stirring occasionally for about 3 minutes.

3. Drop in the sage and the cayenne pepper and stir to combine. Then stir in the rice and lemon juice and continue cooking while stirring until the mixture is warm. Finish with salt & pepper to taste.

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