Saturday,21 July, 2018
Current issue | Issue 1143, 11 - 17 April 2013
Saturday,21 July, 2018
Issue 1143, 11 - 17 April 2013

Ahram Weekly

Sufra Dayma: Zesty honey and lemon chicken drumsticks

Serves 4 - 6
15 chicken drumsticks
2 tsp crushed garlic
Finely grated zest and juice of 2 lemons
1/2 cup honey
1 tbsp ketchup
1 tbsp soy sauce
1 tbsp pomegranate molasses
2 tbsp olive oil + 2 extra tbsp
Salt + pepper + thyme

In a large glass bowl, combine all ingredients using a hand whisk.  Marinate drained drumsticks in mixture, refrigerated for 6 to 8 hours, or for overnight.  Preheat oven to 220 degrees.  Heat a large non-stick skillet.  Add extra olive oil.  Remove drumsticks from marinade to brown in batches, over medium heat, turning them occasionally.  Do not overcrowd skillet.  Arrange drumsticks, in one layer, into a baking tray.  Pour marinade over and bake, covered, until done.  Uncover tray to colour, for an extra 5 to 7 minutes.  Remove from oven.  Transfer to a serving dish.  Serve with mashed potato and sautéed broccoli.

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