Chicken drumsticks with a dash of spices are perfect for grilling on a summer day or for a Super Bowl party.
Serves: serves 4
- 8 chicken drumsticks-allow 2 per person
- 2 cloves garlic, crushed
- 5 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tsp cayenne pepper
- 2-in (5-cm) piece fresh ginger, peeled and grated
- 1 tsp soft brown sugar
- a dash or two of Worcestershire sauce
- salt and pepper
- Score the drumsticks deeply in several places, then mix the garlic with the mustard, oil, cayenne, grated ginger, sugar, and Worcestershire sauce.
- Season lightly with salt and pepper and paint each drumstick, liberally and evenly, with the paste.
- Chill for a minimum of 12 hours, bringing to room temperature before cooking.
- Turn frequently and baste with any juices that have poured off them until they are very dark and the meat is cooked through.
- Heat the broiler to very hot, then turn it down low and cook the drumsticks for 30-40 minutes. Then turn the broiler back to high and cook for 3-4 minutes, turning the drumsticks to warm them thoroughly and crisp up the skin.
- Serve hot or cold, with a sharp green salad. If you use turkey drumsticks, allow one for each person, and extend cooking time to 11/2 hours.
- Tangy spices, such as mustard and chili pepper, are often assumed to be deadly to the disordered digestive system. In fact, unless you consume them in heroic quantities, they can actually be beneficial to the gut, toning and stimulating the digestive action. Mustard is one such spice.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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