Let’s be optimistic about this weather, shall we?
The Welsh skies, gorgeous though they are, have always offered us bright, sunny days as a suggestion more than they have ever been offered as a promise.
So when the skies are blue, the grass is inviting, and the sun is proud, it’s important we seize on to that moment with wild abandon. You just never know when we shall see it again, so for that reason, I recommend having one or two things in the fridge at the ready, just in case a picnic beckons, and you need to gather your loved ones to seize the moment.
Enter chicken drumsticks.
Aside from shaking a few seasonings over a bowl of chicken drumsticks and then roasting them – there’s very little to do here, but don’t let the simplicity of the method fool you.
These drumsticks are infused with an earthy, headily aromatic combination of spices, leveraged by the sharp, floral sourness of lime, which promises so much more than its humble method. The best part about this bolstering flavour combination is that it lasts, even when the chicken is cold. This makes it perfect for outdoor eating, because you can make them in advance and allow them to chill in the fridge, bringing them out when you need them or when the sun decides to show its face – whichever comes first.
And of course, even the most flavoursome pieces of chicken can be enhanced by a little accompaniment, so I choose a potato salad. In keeping with the theme of prepping things in advance so we can picnic at a moment’s notice, a potato salad is perfect for such activity.
Making the salad in advance means the flavours get a chance to amalgamate. Just don’t do what I do and make it too far in advance, because I end up sneaking a forkful every time I open the fridge door, and then when I need the salad itself, I am left with nothing except a few pieces of potato shrapnel and a little puddle of dill spiked yogurt.
Yeah, don’t do that. Don’t be me.
Serves 2 – 4
1kg chicken drumsticks
1 tsp paprika
1 tsp ground coriander
1 tsp cumin
½ tsp ground cardamom
A grating of whole nutmeg
1 lime
A pinch of dried chili flakes (optional)
Olive oil
Fresh spring onions – finely sliced
Sesame seeds (optional)
- Put the chicken drumsticks into a large bowl, and scatter over the paprika, coriander, cumin, and cardamom.
- Shave the nutmeg over the bowl using a fine grater, followed by the zest of lime, and then squeeze in the juice. Generously add some salt, pepper, and the chilli flakes, if using.
- Drizzle over enough olive oil so that the spices can adhere to the chicken, and using your hands (or a spoon if you’re squeamish) massage the spices into the chicken until everything is evenly coated.
- Cover the bowl (foil or cling film will do) and allow the chicken to marinate – overnight in the fridge would be best, but if you’re short on time, up to an hour on the countertop.
- When you’re ready to cook, preheat the oven to 200°C, and if your chicken has been in the fridge, bring it out to come to room temperature.
- Tip the chicken and any marinating juices from the bowl on to a sheet pan, and arrange them into an even layer. Put them into the hot oven and cook for 40 – 45 minutes until they are golden brown, turning midway through to get even brownness all over.
- Remove from the oven and allow to rest, and before serving, scatter with chopped spring onion and sesame seeds. As said, these drumsticks are phenomenal eaten cold, so you could let them cool completely before storing in a sealed tub and keeping in the fridge for up to four days.
MIKEY AND THE KITCHEN. 