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.
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.