STICKY CHICKEN DRUMSTICKS WITH FEN­NEL

PREP + COOK TIME 55 MIN­UTES (+ REFRIGERATION) SERVES 4

The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

1kg chicken drumsticks

3 baby fen­nel bulbs (390g),

sliced thickly, fronds re­served 8 cloves gar­lic, un­peeled, bruised

(see cook’s notes)

2 ta­ble­spoons fresh rose­mary leaves 1 tea­spoon finely grated le­mon rind ¼ cup (90g) honey

¼ cup (60ml) ex­tra vir­gin olive oil 2 ta­ble­spoons honey, ex­tra

30g baby rocket leaves

6 medium fresh figs (360g),

torn in half

2 ta­ble­spoons le­mon juice

1 Com­bine chicken, sliced fen­nel, gar­lic, rose­mary, rind, honey and half the oil in a large dish. Cover; re­frig­er­ate for 2 hours.

2 Pre­heat oven to 220°C/200°C fan. Line a large oven tray with bak­ing pa­per.

3 Trans­fer chicken, sliced fen­nel, gar­lic and rose­mary to tray, in a sin­gle layer; dis­card mari­nade. Driz­zle chicken with ex­tra honey; sea­son. Roast, brush­ing oc­ca­sion­ally with pan juices, for 40 min­utes or un­til chicken is cooked through.

4 Mean­while, com­bine 1 ta­ble­spoon of the re­main­ing oil with rocket, figs and juice in a medium bowl; sea­son.

5 Serve chicken mix­ture with rocket salad and re­served fen­nel fronds; driz­zle with re­main­ing oil.

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