Bourbon and marmalade-glazed drumsticks

This is lovely with a salad that cuts through thesweetness – watercress and shaved fennel is good – with a buttermilk dressing.Brown rice or spelt are perfect alongside.
Portions:4
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Ingrediënten

  • 8 drumsticks
  • 150 g 5½oz orange marmalade
  • 4 tsp Dijon mustard
  • 3 tbsp bourbon
  • 2 garlic cloves crushed
  • 2 red chillies halved, deseeded and finely chopped
  • 2 oranges preferably thin-skinned, halved and cut into wedges (about 2cm/¾in thick)
  • salt and pepper

Instructies

  • Make small slits in the drumsticks with a sharp knife.
  • In a small bowl, mix 2 tbsp of the marmalade and 1 tsp of the mustard.
  • Set aside.
  • In another bowl, mix the remaining marmalade – squash it down with the back of spoon to break it up – the remaining mustard, the bourbon, garlic and chillies.
  • Put the chicken into this and turn it over so it gets well coated.
  • Cover and put in the fridge for a few hours (or leave it all day, or overnight if you prefer).
  • Bring it to room temperature before cooking.
  • When you’re ready to cook, preheat the oven to 210°C/410°F/gas mark 6½.
  • Put the drumsticks – with all the marinade and any juices – into a roasting tin or gratin dish where they can lie in a single layer.
  • Add the orange wedges.
  • Turn the chicken and oranges over so that the oranges get coated in the marinade, too.
  • Season everything with salt and pepper.
  • Roast for 40–45 minutes, until the drumsticks are cooked through, glossy and almost caramelized.
  • In the last 10 minutes of the cooking time, brush the top of the drumsticks with the reserved marmalade and mustard.
  • Lift the oranges and drumsticks on to a serving platter and spoon some of the juices over the top.
  • You can’t eat the orange skin, but the flesh is nice: sweet and tart.
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Recipe Category Chicken
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