John Myers
Nectarine and Ginger Chicken Drumsticks
The perfect nectarine and ginger chicken drumsticks recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs
- 2 Nectarines
- 1 tbsp Grated ginger
- 2 Garlic cloves
- 1 tbsp Fresh, chopped rosemary
- Espelette pepper
- Black pepper from the mill
- Salt
- Olive oil
- Stone and dice the nectarines and place in a tall container with the cloves of garlic and ginger and puree them finely. Add the chopped rosemary and season with Espelette pepper, pepper and salt.
- Loosen the skin from the chicken drumsticks at one point and run your finger under it so that the skin loosens over a large area but remains on the edge of the drumstick. Now push the nectarine puree under the skin and distribute it over the whole leg.
- Oil an ovenproof dish with a little olive oil and place the chicken legs in it. Rub the skin of the chicken legs with olive oil, pepper and salt and fry on the middle rack at 180 degrees for 40 – 45 minutes. The rest of the nectarine puree can then be put in the ovenproof dish, which, together with the gravy, makes a delicious sauce. Let the chicken legs rest for 10 minutes before serving.
- We had mashed sweet potatoes and a salad with it.
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