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Friday, June 11, 2010

Roasted Drumsticks with Spiced Tomato Glaze


the best kinds of dinners are the ones where you have all the ingredients the recipe calls for in the pantry already and the meat has been thawed appropriately.


i also like it when i come home from work and an hour later everything is done simmering/baking/roasting/cooking and i can sit down to watch Jeopardy with a drumstick in my hand as i yell out (in)correct answers at Alex Trebek.


it's the simple things, you know.

Roasted Drumsticks with Spiced Tomato Glaze
slightly altered from Crossroads Cooking by elisabeth rozin
*not exact measurements, i don't remember how many drum sticks i used and i really did just throw in the seasonings. use at your discretion

drum sticks
butter or olive oil (i used olive oil)
freshly ground black pepper
onion, finely chopped
2 cloves of garlic, crushed
ginger, finely mince
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 cup tomato sauce

preheat oven to 350F. wash/dry drumsticks and place on cookie sheet. coat them with a bit of olive oil, then season with salt and pepper/ put in oven to roast.

heat either the butter or oil in saucepan and saute the onion, garlic and ginger over low heat, until the onions are translucent. stir in the seasonings and then add the tomato sauce. simmer and stir for five minutes.

after the drumsticks have roasted for about 30 minutes (it depends on how many and how big they are) and the skin has begun to turn golden and crisp, baste with some of the tomato sauce. do this a few times for another 30 minutes, until the drumsticks are fully cooked.

when they're done, allow to rest for a few minutes.

i served this with rice and had leftover tomato sauce to spoon over.

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