Spicy drumsticks with Creole rice

    Spicy drumsticks with Creole rice

    20saves
    1hr


    Be the first to make this!

    About this recipe: These chicken drumsticks, coated in a mixture of dried herbs and spices, can be cooked under the grill in next to no time. They are served with Creole-style red beans and rice.

    Ingredients
    Serves: 4 

    • 1 tbsp plain flour
    • 1 tsp paprika
    • 1 tsp ground black pepper
    • 1 tsp garlic granules
    • ½ tsp crushed dried chillies
    • 1 tsp dried thyme
    • 8 chicken drumsticks, about 675 g (1 ½ lb) in total, skinned
    • 1 tbsp extra virgin olive oil
    • salt and pepper
    • sprigs of fresh parsley to garnish
    • Creole rice
    • 1 tbsp extra virgin olive oil
    • 1 onion, chopped
    • 1 red pepper, seeded and diced
    • 2 celery sticks, diced
    • 170 g (6 oz) long-grain rice
    • 600 ml (1 pint) vegetable stock
    • 1 can red kidney beans, about 410 g, drained and rinsed
    • 2 tbsp chopped parsley

    Method
    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Preheat the grill to moderate. Put the flour, paprika, pepper, garlic granules, chillies, thyme and a pinch of salt in a polythene bag and shake to mix. Make 2 slashes in each chicken drumstick and rub with the olive oil. Toss them one at a time in the bag to coat with the spice mixture. Shake off any excess mixture and place the chicken on the grill rack. Grill for 20–25 minutes or until golden and cooked through, turning frequently.
    2. Meanwhile, make the Creole rice. Heat the oil in a large saucepan, add the onion, pepper and celery, and cook for 2 minutes or until softened. Stir in the rice, then add the stock and kidney beans. Bring to the boil. Cover and simmer gently for 15–20 minutes or until all the stock has been absorbed and the rice is tender.
    3. Stir the chopped parsley into the rice and season with salt and pepper to taste. Spoon the rice onto 4 plates and place 2 drumsticks on top of each portion. Serve hot, garnished with sprigs of parsley.

    Another idea

    For sticky chilli drumsticks, mix 2 tbsp tomato ketchup with 1 tbsp soy sauce and 2 tbsp sweet chilli sauce or paste. Rub onto the chicken drumsticks and grill as in the main recipe. Meanwhile, put 125 g (4 ½ oz) bulghur wheat in a heatproof bowl, cover with boiling water and soak for 15–20 minutes. Squeeze out any excess water, then mix with 1 can borlotti beans, drained, ¼ diced cucumber, 2 chopped tomatoes, 2 tbsp chopped fresh mint and 2 tbsp chopped parsley. Add 1 tbsp lemon juice and 1 tbsp extra virgin olive oil and season to taste. Toss to mix. Serve with the sticky chilli drumsticks.

    Plus points

    Chicken is an excellent source of protein and provides many B vitamins, in particular niacin. Eaten without the skin, chicken is low in fat and what fat it does contain is mostly unsaturated. * In diabetes, it is important to maintain an appropriate blood pressure level. Celery contains a compound called phthalide, which is believed to help lower high blood pressure.

    Each serving provides

    Good source of iron, niacin, selenium, vitamin B1, vitamin B6, zinc. Useful source of calcium, copper, folate, potassium.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate