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Tuesday, 15 November 2011

Sticky Asian Chicken Drumsticks

My hubby loves chicken drumsticks!  So when they are cheap, I buy a few kilos, portion them and put them in the freezer.  The problem I have is my mum only ever ate chicken breasts, so I don't actually know what to do with drummies... but I'm learning!

Hubby remembered his mum used to slow bake drumsticks with soy sauce, but neither could remember what other ingredients made up the sauce.  So off to the internet I went and I actually figured out the original recipe - big pat on the back for me!

This is a great mid-week meal as the total prep time is 5 minutes, is cheap and can easily feed a crowd.  Also, if you have a slow cooker, feel free to use it for this recipe.
- 6 chicken drumsticks
- Olive oil
- 1 onion, finely diced
- 1 clove garlic, crushed
- 1/2 c soy sauce
- 1/4 c brown sugar
- 400gr can of crushed tomatoes
- Steamed rice to serve

How to...
- Preheat oven to 160 degrees celcius.
- Heat a little olive oil, over a medium-low flame, in a oven proof dish that's large enough to hold the drumsticks in a single layer.
- Add the drumsticks and fry each side until starting to colour.
- Whilst the drumsticks are frying, mix the onion, garlic, soy, sugar and tomatoes in a bowl.
- Add the tomato mixture to the drumsticks and move the chicken around to coat.
- Place the lid on top of the dish, or cover with foil and place in the oven for an hour - don't worry if this dish cooks a little longer, it shouldn't dry out too quickly.
- I like to take the lid (or foil) off for the last 15 minutes to let the sauce reduce a little and make the chicken that little bit sticky.
- Serve with rice, spoonfuls of sauce and chopped fresh coriander.

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