These Chicken Drumsticks with Dill and Red Chili Pepper are the result of quite possibly one of the easiest recipes I have ever made up. I had to rush because I had to do a podcast with Ronsley on Bond Appetit last year and I had some fresh chicken drumsticks and zero ideas. I rarely make chicken with skin on but Dre likes it and I found this to be a delicious recipe for those who don't even usually like skin (aka- me). I have made this only twice but the second time I made it while out in the country at our Uncle and Aunt's with a bell pepper risotto and Mmmph!- WHAT a combo. In fact it was so popular I made some more again the next day for lunch before we drove back. Andre and I loved cooking together with fresh ingredients that weekend- oh- how I miss it- need to go back asap!
So if you're looking to impress, make this super easy chicken and spend that extra time on the risotto (that recipe will need the extra time) and your husband, wife, or guests will be raving for weeks. Oh and by the way, this tastes just as amazing with chicken leg quarters- that is what I did the 2nd time around- so just adjust the recipe accordingly.
Let me know how it turned out!
P.S: All you need is this and some lovely French bread to soak up the flavors.
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Roasted chicken has to be moist, tender, juicy and well marinated. This recipe is extremely easy and is made using very few ingredients. I had the butcher put deep BBQ cuts in the whole chicken and take the skin off. It is important to take it out of the oven and leave it covered with foil for at least 15 minutes before serving. This way the chicken is tender and moist when you serve it. I served it with steamed vegetables, but you can always have it with a salad or anything else that you like. If you are on a low carb diet then this is perfect for you. You can make the whole chicken, shred it and keep it in an air tight container in the refrigerator and eat with salad or by itself whenever you are hungry.
It is barbecue season so I thought I would give you a new recipe to use on your grill. This tikka comes out brown instead of the usual red. The taste is different, yet very nice! As always, make deep BBQ cuts in the legs and thighs before marination. This helps the marinade seep into the chicken and you get the flavor in each and every bite. Here I have served it with paratha, tamarind chutney and a salad. You can have it with anything you like. This recipe makes 12 pieces in total but you can always multiply it depending on how much you are making. Also, I prefer to separate the thighs from the legs as I find that it cooks faster and there’s no wastage. Kids find it really easy to just grab a chicken leg and eat it. It is very important not to overcook the chicken as that is what makes it dry. Also never barbecue it on low heat as that will also dry it out. If you are not going to be having it immediately, then cover with foil and heat up in the oven on 400F for 15-20 mins.
hAPPY eATING & kEEP sMILING
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