Name: Jerk-spiced chicken drumsticks
Cook time: 270 min
Total time: 270 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 8 chicken drumsticks (1.2kg); 4 green onions (scallions), chopped coarsely; 5 centimetre (2-inch) piece fresh ginger (25g), grated; 1 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 2 fresh long green chillies, chopped coarsely; 1 teaspoon cracked black pepper; 2 clove garlic, crushed; 3 teaspoon finely chopped fresh thyme; 2 tablespoon light brown sugar; 1 tablespoon cider vinegar; 2 tablespoon orange juice

Jerk-spiced chicken drumsticks

Slow-cooked in jerk seasoning, these drumsticks are tender and delicious, gorgeous as a starter or to hand around at a party.

Serves 4

Cook

4H 30M

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Ingredients

2 tablespoon olive oil

8 chicken drumsticks (1.2kg)

4 green onions (scallions), chopped coarsely

5 centimetre (2-inch) piece fresh ginger (25g), grated

1 1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

2 fresh long green chillies, chopped coarsely

1 teaspoon cracked black pepper

2 clove garlic, crushed

3 teaspoon finely chopped fresh thyme

2 tablespoon light brown sugar

1 tablespoon cider vinegar

2 tablespoon orange juice

Method

Heat half the oil in a large frying pan; cook chicken, turning, until browned all over. Place chicken in a 4.5-litre (18-cup) slow cooker.

Meanwhile, process onion, ginger, spices, chilli, pepper, garlic, thyme and remaining oil until finely chopped. Add sugar, vinegar and juice; process until smooth. Pour paste over chicken. Cook, covered, on low, for 4 hours. Season to taste.

Serve chicken with sauce; sprinkle with extra thyme, if you like.

To freeze; complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note

Women's Weekly Food

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Ingredients

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