Serves 6 to 10:
Ingredients:
10 drumsticks (washed, patted dry)
1 green chili (optional)
1 chicken bouillon
Marinade:
1 tbsp minced garlic
1 green chili (optional)
2 tbsp honey
Juice of 2 lemons
50 mls dry white wine
1-1/2 tsp grated peeled fresh ginger
1 tsp ground cinnamon
1 tbsp chicken spices
2 tbsp tomato paste + diluted in 1/4 cup of water
2 tbsp melted butter
Salt to taste + pepper + herbes de Provence
Method:
By means of a sharp edged knife; make a cut at the back of each drumsticks from the right side of the bone. Do not reach the opposite side of the drumstick. In a large non reactive bowl; add all marinade ingredients. Mix well to combine and integrate. Dip drumsticks to cover each within the mixture. Cover tightly and refrigerate overnight. Remove. Heat a wide skillet; on high heat. Add drumsticks; in two batches and fry to golden. Remove aside. Add the marinade mixture. Bring to a boil; over medium low heat. Add bouillon. Stir to melt and distribute. Bring back all drumsticks to cook in mixture. Allow to cook over very low heat; (approx. 45 to 60 minutes); checking occasionally if small amounts of boiling water is necessary. Serve with fluffed rice and a green salad; aside.
* A version of this article appears in print in the 18 September, 2025 edition of Al-Ahram Weekly
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