There are several quick chicken drumstick recipes, so I thought I would make one of them for supper tonight. Drumsticks are dark meat, so they are a little more
moist and flavourful than the breast. They are also, usually, quite a bit less expensive than other parts of a chicken…so meals made with them tend to be more economical.
This is so simple it isn’t even really a recipe. Heat the oven to 350F, and place 4 drumsticks in a pie plate of shallow baking pan. Combine 3 tablespoons barbecue sauce, 2 tablespoons sweet chili sauce, a dash of hot sauce, 1/2 tablespoon honey, 1/2 teaspoon garlic powder, salt & pepper. Smear this on the drumsticks. Bake about 45 minutes, turning once, and spooning the sauce back over them.
While that cooked, I made some fried rice. Fortunately, I had a bag of leftover cooked rice in the fridge. I set a pot to boil, and took a Chinese sausage and a couple of prawns and put them in a bamboo steamer. When the pot boiled, I put the steamer on for 10 minutes (removing the prawns at 4). I then cut them in 2-3 pieces and sliced the sausage very thinly. I also sliced up a couple of green onions. I cut up a couple slices of bacon and fried them in a wok. Then I beat up an egg, and added it to the bacon fat…as soon as it was cooked, I added the rice, breaking it up and stirring until the bacon and egg were mixed into the rice. I then added a dash of soy sauce, and the green onions, prawns and sausage, stirred it through, and turned the heat down to low, stirring occasionally.
At about the 35-40 minute mark, I put another wok on the stove and heated it, adding some coconut oil and a bit of butter. I dumped in sliced mushrooms and cooked them for a couple of minutes, then turned the heat to medium and covered them with a large lid for a couple of minutes. Removing the lid, I cooked them for another minute or so, until they were starting to brown. I then added several cups of spinach leaves, and stirred them until they wilted.
The entire process took under 50 minutes, and was quite tasty.