Hot Cinnamon Drumsticks

With plenty of garlic, cinnamon, chili powder, and ginger these drumsticks come with a kick. These tender legs are a great backyard finger food.
By Sarah Khanna

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Hot Cinnamon Drumsticks
 
With plenty of garlic, cinnamon, chili powder, and ginger these drumsticks come with a kick. These tender legs are a great backyard finger food.
Author:
Recipe Type: Main
Ingredients
  • 1 kg of chicken drumsticks
  • 3 garlic cloves, minced
  • ½ cup of vegetable oil + 3 tablespoons for cooking
  • ¼ cup of honey
  • 1 tablespoon of mustard
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of soy sauce
  • 1 teaspoon of ground ginger
  • 1.5 teaspoon of chili powder
  • 2.5 teaspoons of ground cinnamon
  • 250 ml of chicken stock
  • ½ teaspoon of black pepper
  • Salt to taste
Instructions
  1. Excluding the chicken drumsticks, beat the rest of the ingredients in a bowl. Add the chicken and marinate for at least 8-12 hours.
  2. Place a large frying pan on the stove and heat until medium hot and separate the chicken drumsticks into three batches.
  3. For the first batch, brown on all sides then add approximately 80 ml of chicken stock and lower the heat. Cook for around 10-12 minutes until the chicken stock dries up entirely & the chicken is tender & nicely glazed.
  4. Continue to turn the drumsticks to gain even color for another 1-2 minutes on medium heat.
  5. Repeat with the next two batches. Allow the chicken to rest before serving.

 


Sarah Khanna

Sarah Khanna is the half-Egyptian, half-Indian author behind Buttered-up.com who quit her Cairene career in advertising to become a full time cook, writer and photographer in Kuala Lumpur. She is also a weekly food columnist for the Daily News Egypt where she critiques Arab food culture. Raised as a hotel brat, Sarah has moved frequently but considers Egypt to be her real home. She loves butter and knives and shudders at the sight of canned tuna.

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