Wednesday,19 September, 2018
Current issue | Issue 1265, (8 - 14 October 2015)
Wednesday,19 September, 2018
Issue 1265, (8 - 14 October 2015)

Ahram Weekly

Sufra Dayma: Oven roasted chicken drumsticks

Makes 8

8 chicken drumsticks
2 medium carrots (peeled, thickly sliced)
1 large potato (peeled, cubed similar in size to carrot)
1/2 cup dry white wine
1 tbsp Italian Marinara sauce (glass jars)
1 tbsp running honey
1 tbsp extra virgin olive oil
Dry Rub:
1 tsp each:  Salt + pepper + onion powder + garlic powder + sumac + dried thyme + dried basil + turmeric + 1/2 tsp curry powder

In a large non-reactive bowl, mix all dry ingredients together.  Add sauce, honey, wine and oil.  Blend well both mixtures together; forming a thick marinade.  Rub the drumsticks generously with this paste-like mixture; inside-out and under skin.  Leave them in the bowl, covered and refrigerated, for overnight.  Place drumsticks in an ovenproof dish.  Throw prepared vegetables, scattered around, filling empty space between drumsticks.  Bake to roast, covered, in a preheated oven at 200 degrees C; for one hour, turning drumsticks at intervals of 15 minutes.  Uncover dish for final ten minutes.  Remove from oven.  Allow to rest for a few minutes, then serve hot with crusty bread and a salad.

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