I’m back! Did you miss me?
Well, according to the website I was never gone, was I? I’ll let you on in a little secret. This is my first recipe post in two months because everything you’ve seen until now was work I’ve done before Robyn’s arrival. WordPress is a very dandy blogging platform indeed.
Here’s another confession. I’ve barely cooked the last eight weeks. No time and no energy. It is all about quick, easy and plain food just now, hence Neil is spending a lot of time in the kitchen these days.
We bought tonnes and tonnes of chicken drumsticks at Costco and wrapped them up in portion sizes before placing them in the freezer. Every week we have a drumstick meal and after getting bored with the plain roasted version I remembered making this recipe months ago. It took me no more than five minutes extra to make this sauce instead of just cooking the chicken plain. My taste buds can assure you that it was worth every second.
Download and/or print the recipe! Click HERE.
Baked Chinese Chicken Drumsticks
Preparation Time: 10 mins – Cooking Time: 1 hr
Ingredients
- 375ml (1½ cups) seedless raspberry jam
- 80ml (1/3 cup) balsamic vinegar
- 45ml (3 tbsp) soy sauce
- 7.5ml (1½ tsp) crushed red pepper
- 10 chicken drumsticks
- Preheat the oven to 140°C/fan 120°C/285°F/gas mark 1.
- In a small saucepan, combine the jam, vinegar, soy sauce and pepper over medium heat. Stir until smooth.
- Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Pour the sauce over the chicken making sure everything is thoroughly coated then cover with foil and bake in the oven for 40 minutes.
- Take the chicken out of the oven and increase the temperature to 180°C/fan 160°C/350°F/gas mark 4. Turn the chicken pieces over and coat with the sauce in the baking dish.
- Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
- Let the chicken rest for a few minutes before serving.
Serving Suggestion
- Serve with potato fries and your favourite greens.
Notes
- Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead. Take note that you will need a longer cooking time if the pieces are bigger – bake for longer at 140°C/fan 120°C/285°F/gas mark 1 but keep the browning/glazing stage at 20 minutes at 180°C/fan 160°C/350°F/gas mark 4.
- For extra flavour you can marinate the chicken in the sauce overnight before simply pouring everything into a large baking dish and cook them according to the recipe’s instructions.
Nice recipe Michelle… I must try it!
This looks fantastic! Don’t know how you manage to do it, but you always make your chicken look mouthwatering.
Oh and welcome back.
Thanks, Margot. You certainly should! How are you feeling these days? Almost there!
Thanks, Marisa. Little hint – soy sauce helps a lot.
With food like this of course people will miss you!!! Love the stunning colors!!!
Welcome back, looks delish!
Thanks Nina & Kavey. It feels good to be missed!
very nice receipe
Ok! I am making this dish tonight and am super excited to try it
XO
Such a beautiful, tasty and simple recipe! And on top of that so original! Thank you for sharing. I have cooked it a few times now. Last time for a pink-themed babyshower I hosted. And the reponses were so positive I just had to post the recipe on my own blog. http://afracooking.wordpress.com/2012/05/15/chicken-with-raspberries/
This recipe sounds great and am in the process of making it, but I wanted to let you know your conversions are not correct..7.5 ml is 1.5 teaspoons, not tablespoons. I don’t mind my food’s spicy but just to let everyone else know who uses the non ml measurements
Thanks for pointing out the typo, Adi. Hope you enjoyed the chicken though?