Inspired by Siba Mtongana
Chakalaka-glazed chicken drumsticks
Drumsticks roasted with a smoky glaze and served with a quick, colourful chakalaka.
Ingredients
- 1kg chicken drumsticksFrom our counter: Chicken Drumstix 500g × 2 →
- 3 tbsp peri-peri sauceFrom our counter: Peri-Peri Sauce →
- 1 tbsp honey and 1 tsp smoked paprika
- 1 onion, 1 red and 1 green pepper, chopped
- 2 carrots, grated
- 1 tsp curry powder
- 1 tin baked beans
Method
- Heat the oven to 200°C. Toss the drumsticks with the peri-peri sauce, honey and paprika.
- Roast for 40 to 45 minutes, turning halfway, until sticky and cooked through.
- Meanwhile, fry the onion and peppers for 5 minutes, add the carrot and curry powder, then the beans, and simmer for 10 minutes.
- Serve the drumsticks on the chakalaka.
Butcher's tip
Chakalaka is even better cold the next day, with the leftover chicken.
