John Myers
Ingredients for 12 servings:
- 12 chicken legs
- 25 g ginger
- 3 sprigs rosemary
- 5 sprigs orange thyme
- 5 cardamom pods
- 2 stalk(s) cinnamon
- 5 cloves
- 2 bay leaves
- 1 liter chicken stock
- 100 g sugar
- 100 ml whiskey
- 4 oranges
- 2 red chili peppers, dried
- 1 tbsp cornstarch
- 1 lime(s)
- Cayenne pepper
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Slowly bring the chicken stock to a boil with the sliced ginger, crushed cardamom pods, rosemary, thyme, cloves, cinnamon, and bay leaves. Add the chicken thighs and simmer on low heat for half an hour. Remove the thighs from the stock with a slotted spoon and let cool. For the marinade, zest one orange. Then squeeze the juice of all four oranges. In a medium saucepan, caramelize the sugar until light brown. Deglaze with the whiskey. Pour in the juice through a sieve. Add the chili peppers and zest and reduce the liquid by about half over medium heat. Remove the chili peppers, dissolve the cornstarch in a little water, and stir into the sauce. Bring back to a boil. The sauce should now have a thick consistency. Season to taste with lime juice, salt, and cayenne pepper. Preheat the oven to 180°C. Brush the chicken drumsticks with the seasoning sauce and place them on the bottom rack of the oven for 20 to 30 minutes. Turn the drumsticks over occasionally and brush them with the sauce again. Serve with fried rice. These drumsticks can also be prepared on a garden grill.
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