Honey and garlic chicken drumsticks
This easy and budget-friendly recipe was missing from our repertoire. Chicken drumsticks are baked on a baking sheet, then smothered in a syrupy sauce made with honey and garlic. Add color with carrots and kale, and serve with rice. A treat that sticky little hands will love.
Ingredients · Servings 4 s
- 30 ml (2 tbsp) of honey
- 30 ml (2 tbsp) of ketchup
- 15 ml (1 tbsp) of reduced sodium soy sauce
- 1 clove of garlic, finely chopped
- 1 kg (2.2 lb) of chicken drumsticks with skin
- 450 g (1 lb) of Nantes carrots, cut in half lengthwise
- 120 g (4 cups) of torn kale leaves without the stems
- Toasted sesame seeds, to taste
- 60 ml (1/4 cup) of honey
- 45 ml (3 tbsp) of reduced sodium soy sauce
- 45 ml (3 tbsp) of water
- 15 ml (1 tbsp) of rice vinegar
- 10 ml (2 tsp) of cornstarch
- 2 cloves of garlic, finely chopped
- 15 ml (1 tbsp) of vegetable oil
Method · 58 min
- Place the rack in the center of the oven. Preheat the oven to 220°C (425°F). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the honey, ketchup, soy sauce, and garlic. Season with salt and pepper. Add the chicken drumsticks and mix well. Spread them on a baking sheet, then add the carrots. Bake for 30 minutes.
- Remove the baking sheet from the oven. Turn the chicken drumsticks over and stir the carrots. Spread the kale leaves over the baking sheet. Season lightly with salt. Continue baking for 8 minutes, or until the kale is slightly crisp, the chicken is cooked through, and the carrots are tender.
- Meanwhile, in a measuring cup, whisk together the honey, soy sauce, water, vinegar, and cornstarch.
- In a small saucepan over medium heat, soften the garlic in the oil for 2 minutes. Add the honey mixture. Bring to a boil, stirring constantly. Adjust the seasoning.
- Remove the baking sheet from the oven. Coat the chicken drumsticks with sauce. Sprinkle with sesame seeds.
- Divide the chicken and vegetables among plates. Serve with the remaining sauce. Delicious with rice.
Published in RICARDO Magazine Volume 21, number 7.
Nut-free
Sans lactose
