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Recipe of the day: Sweet ‘n sticky baked chicken drumsticks with roasted gem squash
Serve your sticky drumsticks with wild rice, baked potatoes, roasted green beans or this traditional South African cream corn-filled sweet gem squash.
Picture: iStock
If you want to kick the week off on a good cooking spree for your family, this delicious baked chicken drumsticks recipe with roasted gem squash will have them eating out of your hand for the next week.
This recipe is perfect for a Monday as it doesn’t require you standing in front of the stove all night. Simply prep your chicken and gem squash and pop them in the oven while you get the laundry done or catch up on your soaps.
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PrintSweet ‘n sticky baked chicken drumsticks with roasted gem squash
Serve your sticky drumsticks with wild rice, baked potatoes, roasted green beans or this traditional South African cream corn-filled sweet gem squash.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Lunch, Dinner, Main
- Method: Frying,boil
- Cuisine: Chinese, Asian
Ingredients
Scale
Sweet ‘n sticky baked chicken drumsticks
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 1/2 cup light brown sugar, packed
- 1/4 cup low-sodium soy sauce
- 3 garlic cloves, minced
- 12 chicken drumsticks
- 2 Tbsp. sesame seeds
- 1/4 cup chopped fresh flat-leaf parsley
Sweet roasted gem squash with creamy corn filling
- 1 Gem Squash or any variety of small squash/pumpkin
- Salt to taste
- ½ tsp freshly powdered black peppercorn
- ½ tbsp olive oil
- 2 thinly sliced spring onions
- 1 chopped/grated clove of garlic
- ½ cup fresh or frozen corn kernels
- 1 tsp Tomato peri-peri sauce or regular tomato ketchup
- 1 tsp cream (optional)
- 2 tbsp grated cheddar cheese or regular processed cheese
Instructions
Sweet ‘n sticky baked chicken drumsticks
- Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
- Preheat the oven to 200°C. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelised and dark in spots, about 30 minutes.
- Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
- Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.
Sweet roasted gem squash with creamy corn filling
- Wash and halve the squash/pumpkin and scoop out the seeds and pith from the centre.
- Pre-heat oven to 200°C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash.
- Sprinkle salt and black pepper. Place the halves on a roasting pan and bake in oven for 15 minutes at 200°C.
- In a pan, heat oil and sauté sliced spring onions.
- Add garlic and sauté for a few seconds.
- Add corn kernels and sauté for 2-3 minutes.
- Add black pepper powder and tomato peri-peri sauce/tomato sauce or ketchup.
- Add cream and mix well, (if you are adding cream).
- Spoon this mixture into the halved baked gem squash.
- Top it with cheese, dividing the filling and cheese between the two halves. Bake again at 200°C for 6-7 minutes.
- Serve hot as a side dish.
*This recipe was found on www.thecomfortofcooking.com.
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