Chicken Drumsticks, Ethiopian Style
Recipe: #26283
June 19, 2017
Categories: Chicken, African, Game/Sports Day, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Spices Wings, Spicy, Kosher Meat, Chicken Dinner, more
"Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice. You can do this with chicken wings or thighs, too, but don't use breasts - they will dry out. A green salad is a good side dish, too."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (238.7 g)
- Calories 419.6
- Total Fat - 26.2 g
- Saturated Fat - 6.3 g
- Cholesterol - 208.7 mg
- Sodium - 434.1 mg
- Total Carbohydrate - 4 g
- Dietary Fiber - 1.7 g
- Sugars - 0.4 g
- Protein - 40.8 g
- Calcium - 39.2 mg
- Iron - 2.8 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325F. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt.
Step 2
Mix all the spices together in a small bowl. In a large bowl, mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package; you will be cooking these legs covered for most of the time.
Step 3
Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. Fold over the foil to seal up the drumsticks and bake for 90 minutes.
Step 4
At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. If you like the meat to almost fall off the bone cook uncovered for another 30-45 minutes.
Step 5
To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flatbread. Squeeze some lemon or lime juice over the chicken right before you serve it.
Tips
No special items needed.
3 Reviews
You'll Also Love
