Chicken Drumsticks | Bunbury Farmers Market

Simple Apricot Chicken

Ingredients:
1 kg chicken drumsticks
2 tablespoons olive oil
Salt and pepper
2 onions, sliced
1 x 500g packet JC’s Dried Apricots
1 cup chicken stock

Method:
Toss the drumsticks in the oil, salt and pepper. Place into a baking dish and scatter over the onion and apricots. Pour in the chicken stock. Cover with baking paper and foil and then place into 180° oven for 1 hour then remove the foil and place back into the oven for 15 minutes to brown. Serve with rice or mash potato and veggies

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Sweet Chilli & Five Spice Chicken Legs

Ingredients:
½ cup Sweet Chilli Sauce
1 cup honey, warmed
1 teaspoon Chinese five spice powder
1 garlic clove, crushed
1 1/2 tablespoon soy sauce
16 (2kg) chicken drumsticks skinless
3 tablespoon sesame seeds

Method:
Combine sweet chilli sauce, honey, five spice, garlic and soy sauce in a jug. Place chicken in a large, shallow glass or ceramic dish. Add honey mixture. Turn to coat. Cover. Refrigerate for 2 hours.
Preheat oven to 200°C (or 180°C if fan-forced). Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. Place chicken, in a single layer, on prepared tray. Sprinkle with sesame seeds. Turn to coat. Cook chicken, basting with reserved marinade halfway through cooking, for 50 minutes or until chicken is golden and cooked through. Garnish as desired. Serve with warm, steamed rice.

Serves: 4 – 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Thai Chicken Green Curry Oven Baked

Ingredients:
1 x 400ml Tin Ayam coconut milk
Approx 1.2 kg of Chicken drumsticks
1 tablespoon Thai Green Curry Paste
2 large brown onions roughly chopped
1 large sweet potato peeled and diced
1 bunch spring onions washed and chopped
1 teaspoon fresh ginger grated
1 cup chicken stock
Splash of olive oil

Method:
Pre heat the oven to 220 degrees. Place the chopped onion, ginger and whole chicken drumsticks in a large baking tray, toss in the oil and roast uncovered for approx 20 minutes. Remove, and add the chicken stock and potato and cover with foil and return to the oven for 40 minutes on 200 degrees. Remove and add the spring onion and capsicum, curry paste and coconut milk. Do not re-heat but let stand covered for 10 minutes then stir thoroughly. The latent heat will cook the veggies. You can remove the chicken bones easily at this time and then serve the curry on a bed of rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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