This is lovely with a salad that cuts through the sweetness - watercress and shaved fennel is good - with a buttermilk dressing. Brown rice or spelt are perfect alongside.
- 8 chicken drumsticks
- 150 grams orange marmalade
- 4 teaspoons Dijon mustard
- 3 tablespoons bourbon
- 2 cloves garlic (crushed)
- 2 fresh red chillies (halved, deseeded and finely chopped)
- 2 oranges (preferably thin-skinned) halved and cut into wedges (about 2cm thick)
- black pepper
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Bourbon and Marmalade-Glazed Drumsticks is a guest recipe by Diana Henry so we are not able to answer questions regarding this recipe
- Make small slits in the drumsticks with a sharp knife. In a small bowl, mix 2 tbsp of the marmalade and 1 tsp of the mustard. Set aside. In another bowl, mix the remaining marmalade - squash it down with the back of spoon to break it up - the remaining mustard, the bourbon, garlic and chillies. Put the chicken into this and turn it over so it gets well coated. Cover and put in the fridge for a few hours (or leave it all day, or overnight if you prefer). Bring it to room temperature before cooking.
- When you're ready to cook, preheat the oven to 210°C/410°F/gas mark 6. Put the drumsticks - with all the marinade and any juices - into a roasting tin or gratin dish where they can lie in a single layer. Add the orange wedges. Turn the chicken and oranges over so that the oranges get coated in the marinade, too. Season everything with salt and pepper.
- Roast for 40-45 minutes, until the drumsticks are cooked through, glossy and almost caramelized.
- In the last 10 minutes of the cooking time, brush the top of the drumsticks with the reserved marmalade and mustard.
- Lift the oranges and drumsticks on to a serving platter and spoon some of the juices over the top. You can't eat the orange skin, but the flesh is nice: sweet and tart.