Serves 4 - 6
Ingredients:
Marinade:
12 to 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
Method:
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.
* A version of this article appears in print in the 10 July, 2025 edition of Al-Ahram Weekly
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