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Tuesday, 14 June 2016

Paprika Chicken Drumsticks


Prepare to give your taste buds a zing ... by using paprika, often described as the warm and peppery spice. Just mix smoked paprika with some cinnamon, garlic, orange juice and honey to make a smoky, sticky marinade that’s amazing smothered on chicken drumsticks.

Ingredients:
Serves 4
1 tbsp smoked paprika
¼ tsp ground cinnamon
Juice of half an orange
1 garlic clove, crushed
½ tbsp sherry vinegar
1 tbsp olive oil
1 tbsp honey
1 red pepper, de-seeded and cut into strips
1 yellow pepper, de-seeded and cut into strips
8 chicken drumsticks, skin on


Method:
1. Combine the paprika, cinnamon, orange juice, garlic, sherry vinegar, olive oil and honey in a bowl. Season, then add the peppers and chicken. Turn to coat and marinate for up to 1 hour. Preheat the oven to 200°C/gas mark 6.
2. Put the marinated chicken and peppers along with all the juices on a roasting tray and roast for 15 minutes. Baste with the marinade in the tray, then roast for a further 15 minutes. Baste again, then roast for 10 minutes until the skin is starting to char and the chicken is cooked through. Baste with whatever sauce in left in the tray.
3. Serve with a green salad.


Each serving provides:
7.5g carbohydrate 2.7g fibre 29.1g protein 20.1g fat

Recipe idea from here


Paprika is the ground bright red powder from sweet and hot dried peppers. It is much milder than cayenne pepper with a characteristic sweetness, and it is a favourite ingredient in European cookery. Hungarian or Spanish, hot or sweet, smoked or un-smoked, these clay-red powders all bring a distinct flavour to the dishes they are added to.

Buyer's guide:
Paprika comes in a surprising array of flavours. Varieties that were previously obscure in the UK are becoming more commonly visible on supermarket shelves or in specialist delicatessens.

Preparation:
In Austria and Hungary, paprika is a main flavouring in meat stews such as goulash. Eastern Europeans use it to flavour venison stews and soured cabbage and other vegetable dishes. In Spain and Mexico paprika is used to flavour chorizo salami, which is eaten raw and in fresh chorizo sausages, which are skinned and crumbled into dishes to impart a spicy paprika flavour to the dish. Portuguese cooks use paprika to flavour fish stews and salt cod.

Experiment with the different varieties, using smoked paprika to bring a smoky richness or hot paprika to really attack the taste-buds and catch the imagination of the mouth. Use it to give spicy depth to lamb, chicken and fish dishes or try sprinkling a pinch over the yolk of a fried egg or creamy scrambled eggs.

We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

9 comments:

Jo said...

I think they'd be a hit here, I shall give them a try.

Anonymous said...

These look very tasty and like Jo I will add them to my list of recipes to try.

Tamsin x

Happyone said...

I used paprika frequently.

Stephanie said...

Oh Jan, I just love the ingredients used in this recipe! I'm always on the lookout for new chicken recipes and this one sounds like a winner :)

Hugs and blessings to you!

Tom said...

looks and sounds great.

Plowing Through Life (Martha) said...

I love the ingredients in this wonderful recipe!

Mrs Vimes said...

Sounds gorgeous, I'd leave the honey off. Best advice ever though Jan - eat to your meter. The fat on the chicken may slow down any sugar spikes for others but you won't know until you test.
Thanks for the recipe, looks like a good one for a picnic.

Amy at Ms. Toody Goo Shoes said...

The combination of seasonings has my mouth watering! I'm pinning this and definitely going to make it!

Lisa said...

Perfect recipe for this BBQ season.
Lisa x