A mist of rain began, but we danced on…
~ Sue Monk Kidd, The Dance of the Dissident Daughter
Sometimes, I don’t want a full meal – just something really easy to prepare and just as effortless to eat. I call those my tapas moments (though that hardly does justice to the real thing, I know). Do you get those days? Where you just want something like a peach. Or a jacket potato. Or a handful of red cabbage, simmered with thinly sliced apple, butter and fennel seeds…
Today, I had chicken drumsticks for lunch. Bonus points of chicken drumsticks: easy to eat and so many ways to flavour them (I went for a spiced up version today). Plus points of the oven: no standing by the stove required, so I could work on while lunch cooked itself.
Hope you are all having a great Wednesday :-)
- Easy chicken drumsticks
5 chicken drumsticks
a small knob of ginger, minced
2 cloves of garlic, minced
a sprinkle of Chinese five spice powder
a smaller sprinkle of ground chilli
a dribble of oil
4 tbsp soy sauce
1 tbsp worcestershire sauce
Preheat the oven to 180°C.
- Place everything in a bowl. Mix it well with your hands, then cover the bowl with cling wrap and refrigerate for 30 minutes.
- Line a baking dish with foil, then arrange the chicken drumsticks in a single layer inside. Pour on remaining sauce and garlic / ginger bits. Bake, uncovered, for 35-40 minutes until they are golden brown on the outside, and a fork / skewer inserted into the thickest part of a drumstick finds clear juices and the chicken cooked.
- If desired, serve with bread, rice, or a side of your choice.
- Yields 1-2 servings.