Welcome to Dinner Sorted: Last Minute, a new daily edition of our weekly meal-planner Dinner Sorted. Each weekday, we’ll bring you a recipe for a simple, tasty dinner that will please your family without driving you off the deep end.
Some occasions call for silver cutlery, the finest china, and crisply folded linen napkins. Others – a Thursday night, perhaps, when the whole household is willing itself to the weekend – call for food to be eaten with your hands, and in that category, there is little better than the chicken drumstick.
Sweet and salty, sticky and crunchy, this recipe is a real crowd-pleaser. It does have a one-hour total prep and cooking time, but half of that is letting the chicken marinate, and the other half is baking it. Put a pot of rice on to go with it and you’ve got plenty of time to make plans for the weekend while it cooks.
by Lucy Corry
Serves 3-4
2 cloves garlic, crushed to a paste with a good pinch of flaky sea salt
¼ cup honey
2 tbsp soy sauce
2 tbsp tahini
1 tbsp tomato sauce
8 chicken drumsticks, skin on
3 tbsp sesame seeds
6 spring onions, finely chopped
Put all ingredients except the chicken, sesame seeds and spring onions in a large dish. Mix well and add the chicken, turning each drumstick to coat it in the marinade. Cover and set aside for 30 minutes, or put in the fridge to marinate for longer (up to eight hours).
Heat the oven to 180C.
Transfer the chicken pieces to a foil-lined baking dish and pour the marinade on top.
Sprinkle with the sesame seeds and bake for 25-30 minutes, basting occasionally (add a little water to the dish if the marinade starts to burn). Serve immediately (these are also good, cold, the next day).
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