MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Drumsticks, Ethiopian-Style
Categories: Poutry, Citrus, Herbs, Chilies
Yield: 6 servings
4 lb Chicken legs, thighs or
- wings
2 tb Peanut oil
Salt
Lemons or limes; to serve
MMMMM-------------------------SPICE MIX------------------------------
2 tb Sweet paprika
1 tb Hot paprika -OR-
2 ts Cayenne
2 ts Garlic powder
1 ts Ground ginger
1 ts Ground cumin
1 ts Onion powder
1 ts Fresh ground pepper
1 ts Ground fenugreek
1/2 ts Kosher salt
1/2 ts Ground cardamom
1/4 ts Ground cloves
Set the oven @ 325 F/165 C.
PREPARE THE DRUMSTICKS: Coat the drumsticks with the
peanut oil or melted butter, then sprinkle with salt.
SPICE THE CHICKEN: Mix all the spices together in a
small bowl. In a large bowl, mix half of the spice mix
with the chicken.
PLACE CHICKEN IN FOIL: Arrange the drumsticks in a
casserole dish lined with enough foil to make a package;
you will be cooking these legs covered for most of the
time.
Sprinkle more of the spice mix over the drumsticks. You
can use all of the spice mix, or stop whenever you want.
The more mix, the spicier the chicken.
Fold over the foil to seal up the drumsticks.
BAKE: Bake for 90 minutes. At 90 minutes, open up the
foil packet to let the chicken continue to cook
uncovered. Continue cooking for at least another 15
minutes, and as long as you like.
I like the meat to almost fall off the bone on my
drumsticks, so I cook uncovered for another 30 to 45
minutes.
SERVE: To serve, baste with a little of the sauce that
forms at the bottom of the pan, and use the rest to
flavor some rice or flatbread.
Squeeze some lemon or lime juice over the chicken right
before you serve it.
A green salad is a good side dish, too.
Recipe by Hank Shaw
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
MMMMM
