Chicken drumsticks are fab party and picnic food – easy to eat, super tasty and loved by children and adults. What’s not to like? My fail safe recipe couldn’t be simpler and always go down an absolute treat.
Make up your marinade first: for every 10 drumsticks mix together the freshly squeezed juice of half a lemon, half a lime, one tbsp of honey and one tbsp of soya sauce or tamari for GF. Pour all over the chicken and give it a good massage to ensure each piece is thoroughly coated, then arrange on a non-stick baking tray.
Preheat the oven to 180C/375F and roast up the chicken for about 40 mins, until cooked through and the skin is nice and golden. There will be lots of lovely juice at the bottom of the pan, which I like to reduce down to a delicious gravy to be used at a later date.
I heard a lot of noise pre-Xmas about concerns over ‘staying primal’ over the holidays, but we managed to do very well in our house yesterday. I did fried eggs & smoked salmon for brekkie, followed by a two course late lunch around 4pm, and didn’t even have room for desert!
Ingredients (for two adults & a toddler):
100g mixed salad leaves
200g king prawns
Large knob of goats butter
Large fresh lime
Tbsp or so extra virgin olive oil
Salt & pepper
– put a handful of salad leaves on the plates and distribute the king prawns on top, dress with olive oil, the juice of half a lime and a few turns of freshly ground black pepper
– melt the goats butter over a high heat in a non stick frying pan, then arrange the scallops in a circle around the pan. Season with a little salt & pepper, and fry for 1-2 mins on each side
– remove from the pan and put on top of the salad in between the prawns, spoon the buttery juices over the top and serve immediately with a wedge of fresh lime