This week we are featuring...drum roll please...chicken drumsticks!
Versatile, delicious hot or cold and a perfect portable size for lunch boxes and easy out-of-the fridge grazing. There is much more meat on a drumstick than a wing and they are far less fiddly to eat
As drumsticks are dark meat they don't dry out as much as the breast so are perfect for reheating. I always make a family pack and either freeze half in 'lunch-size' portions or just put the extras in the fridge where they don't tend to hang around for very long! Over the years I have tried every sort of style and flavour combination and this particular one is a firm favourite.
MEXICAN STYLE CHICKEN DRUMSTICKS
10-12 chicken drumsticks
2 limes to zest and juice.
1 tablespoon ground paprika
2 teaspoons ground cumin
1 teaspoon dried thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
Pre-heat the oven to 190c/gas mark 6 and line flat baking tray with a layer of parchment paper.
Put the drumsticks in a large bowl. Zest one of the limes for garnish and then squeeze the lime juice all over the drumsticks.
Mix the dry herbs and spices to a paste with the oil and then rub all over the chicken until it is well coated.
Allow the chicken to marinate in the lime and spice mix for around 3o minutes and then roast in the oven until cooked through with no pink meat near the bone. It should take between 45 -7o minutes depending on the size of the pieces. Serve garnished with lime zest, and lime wedges to squeeze over. Look out for our bonus Chicken Fajita tray bake recipe for a mid-week meal that is so quick to prepare that you may need to change your name to Speedy Gonzales!