Sunday, August 31, 2008

Finger Licking Chicken Drumsticks

While my kids are now bigger, I still clearly remember the days when anything they ate had to be manageable by hand. Brave girls that they are, there was nearly no food that could not be turned into finger food - I can still picture the result of their finger food approach to spaghetti bolognaise, ice cream and noodles; my kitchen, my children and myself covered in drippy mess. You'll be glad to know that I slowly got smarter and started feeding them food that was designed to be eaten by hand; with chicken legs remaining a favourite 5+ years later.

This recipe was renamed "ice cream chicken" by my youngest, because she used to lick at the drumstick like an icecream because she loved the sauce so much. It is still one of her favourites. The recipe comes from a cookbook for feeding small children called "Family Meal Planner" by Annabel Karmel. Annabel Karmel publishes cookbooks of food to feed infants from first solids onwards. They are always a favourite baby shower gift, and if the recipient is anything like me, they will still be used years later. Make sure you double the recipe for lots of yummy leftovers.
Finger Licking Chicken Drumsticks
4 large drumsticks
1 1/2 tbl white wine vinegar
60ml tomato sauce (ketchup if you are in Nth America)
30ml honey
1/2 tbsp dijon mustard
1/2 tbsp Worcestershire sauce
1/2 tbsp vegetable oil
Mix all the marinade ingredients together. Add the drumsticks, making sure they are well-covered in the sauce. Cover and refrigerate for two hours or overnight.
Preheat oven to 220C. Arrange the drumsticks in a shallow baking dish, and pour over all the marinade. Cook for 35-40 minutes, turning the chicken over after about 20 mins. Serve with rice to help mop up any leftover sauce.

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