Ethiopian-style broiled drumsticks


1/2 tsp ground ginger
1/2 tsp cardamom, ground
1 tsp coriander, ground
1/2 tbsp turmeric, ground
1/2 tbsp mustard, ground
1/2 tsp fenugreek seeds, crushed
1/2 tsp nutmeg, ground
1/2 tsp cinnamon, ground
1/2 tsp allspice, ground
2 tbsp cayenne pepper
1 dried cayenne chile pepper – seeded/minced
1/4 cup paprika
1 1/2 tsp salt

1 1/2 tsp black pepper, ground
1/4 cup dry red wine
2 tbsp peanut oil
2 tbsp orange juice
12 chicken drumsticks

How to prepare

For the spice paste, mix first 12 ingredients plus salt and pepper in a small skillet; cook over low heat, stirring constantly to form a smooth paste, about 2 minutes. Off heat, stir in oil and orange juice. Rub each drumstick evenly with this spice paste, then transfer them to a large nonreactive bowl; cover and refrigerate 2 hours. (can be refrigerated overnight.)
Heat the broiler. Transfer drumsticks to a broiling pan. Broil drumsticks, turning once, until browned and cooked through, 20 to 25 minutes. Serve immediately. 4 servings

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