John Myers
Contents
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Ingredients
- 12 Chicken drumsticks
- 1 Fresh ginger approx. 4 cm)
- 2 Garlic cloves
- 1 Chilli pepper
- 0,5 bunch Coriander green fresh
- 2 tbsp Lime juice
- 1 tsp Honey
- 1 tsp Ground coriander
- 0,5 tsp Cumin
- 3 tbsp Neutral oil
- Salt pepper
Instructions
- Wash the chicken drumsticks and pat dry. Peel the ginger and garlic, wash the chilli pepper, remove the stalk and finely chop everything. Wash the currant greens and shake dry, put a few leaves aside, finely chop the rest. Mix the lime juice with the honey and the spices, mix in the oil and the finely chopped ingredients.
- Fill the marinade together with the chicken drumsticks in a bag, close and "roll" well, then leave the drumsticks to marinate in the refrigerator for at least overnight.
- Preheat the oven to 180 degrees, season the legs with salt and pepper and place them next to each other in a dish with a wire rack. Put the inlay gel on the bottom. Bake in the oven for about 40 mints, turning 1 to 2 times. Then serve the legs on a plate and, if you like, pour the now warm broth over them. With fries and a salad.
Nutrition
Serving: 100gCalories: 70kcalCarbohydrates: 11.1gProtein: 1.2gFat: 1.4g
