Cit­rus chicken drum­sticks with soy pump­kin wedges

Australian Women’s Weekly NZ - - Contents -


3 tea­spoons finely grated orange rind 2 tea­spoons finely grated lemon rind 1 tea­spoon finely grated lime rind ⅓ cup (80ml) orange juice ¼ cup (60ml) lemon juice 1 ta­ble­spoon lime juice ¼ cup (90g) honey ⅓ cup (80ml) ex­tra vir­gin olive oil 12 chicken drum­sticks 2 ta­ble­spoons soy sauce 1kg pump­kin, cut into wedges ½ cup loosely packed fresh co­rian­der leaves

1 Pre­heat oven to 180°C (160°C fan-forced). Line two shal­low roast­ing dishes with bak­ing paper. 2 Whisk orange, lemon and lime rinds and juices, honey and 2 ta­ble­spoons of the oil in a large bowl un­til com­bined. Cut two slashes into the thick­est part of the drum­sticks. Add drum­sticks to bowl; toss to coat. Trans­fer drum­sticks to one of the roast­ing dishes; sea­son with sea salt and freshly ground black pep­per. 3 Roast drum­sticks for 50 min­utes, turn­ing oc­ca­sion­ally, or un­til cooked through and well browned. 4 Mean­while, com­bine re­main­ing oil and soy sauce in a large bowl. Add the pump­kin wedges; toss to coat. Trans­fer wedges, in a sin­gle layer, to re­main­ing roast­ing dish. Roast pump­kin for 40 min­utes, turn­ing once, or un­til browned and ten­der. 5 Serve the chicken drum­sticks with the roast pump­kin and scat­ter with co­rian­der.

Not suit­able to freeze or mi­crowave.

Cit­rus chicken drum­sticks with soy pump­kin wedges Mon­day din­ner

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.