Recently had another Sunday kitchen therapy day. Had a quantity of chicken drumsticks in the freezer. Had a hankering for something slow-roasted, sweet and savoury. Came up with this concoction which turned out to be schmecking good.by
|light to dark maple syrup|
Maple Ginger Chicken
1 1/2 cups dark maple syrup (don’t use pancake syrup)
1/4 cup lemon juice
zest of one lemon
1/4 cup teriyaki
3 cloves garlic
2″ fresh ginger
1 dried chilli pepper
2 long peppers
12 chicken drumsticks (or whatever chicken pieces you wish to use)
available in most East Indian food shops
In a large rectangular oven proof glass pan whisk together the maple syrup, lemon juice, zest and teriyaki. Finely grate the garlic and ginger and whisk into the syrup mixture. Crush the chilli and long peppers in a mortar and pestle, and whisk into the syrup.
Arrange the drumsticks in the glass pan, foot side in, turning in the syrup mixture to coat the pieces. Cover with foil. Place the pan on a baking sheet and place into the oven. Set the oven to roast at 250F degrees for five hours. Check periodically to make sure the syrup isn’t burning.
Serve with a mango cashew salad on a bed of tender greens. (recipe for the salad to follow)