Roast Chicken Drumsticks with Hazelnuts, Honey and Saffron
- 2.5 Kg Organic Chicken Drumsticks
- 4 whole Onions, Roughly Chopped
- 3 cloves Garlic, Finely Chopped
- 150ml Extra Virgin Olive Oil
- 150ml Water
- Zest And Juice Of A Lemon
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Ground Cinnamon
- Pinch Of Saffron Threads
- Sea Salt And Freshly Ground Pepper
- 200g Unskinned Hazelnuts, Lightly Roasted And Chopped Roughly
- 1 cup Honey
- 6 Tablespoons Rosewater
- 1.
- In a large non-metallic dish, mix the chicken drumsticks with the onion, garlic, olive oil, water, lemon zest and juice, ginger, cinnamon, saffron threads and salt and pepper.
- Leave to marinate overnight in the fridge.
- 2.
- Preheat the oven to 200C/400F/Gas mark 6.
- Transfer the chicken and the marinade to a roasting dish large enough to accommodate everything and cook for 30-35 minutes.
- 3.
- Meanwhile mix the hazelnuts, honey and rosewater together to make a paste.
- Remove the chicken from the oven and spoon the hazelnut paste onto the chicken drumsticks.
- Return to the oven for a further 10 minutes or until the chicken is cooked through and the nuts are a lush golden brown colour.
kg organic, onions, garlic, olive oil, water, lemon, ground ginger, ground cinnamon, saffron, salt, honey, rosewater
Taken from tastykitchen.com/recipes/main-courses/roast-chicken-drumsticks-with-hazelnuts-honey-and-saffron/ (may not work)