For extra crispy skin, place the chicken under the grill for several minutes
| Created by | Spinneys |
| Prep time | 10 minutes |
| Marination time | Overnight |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 227 |
| Fat | 5.3g |
| Saturates | 1.4g |
| Protein | 25.4g |
| Carbs | 17.6g |
| Sugars | 13.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the glaze, combine the molasses, pomegranate juice and vinegars along with the sumac in a small pot. Simmer over a low heat while constantly stirring until it’s thickened to a syrupy consistency. Season with salt and pepper, then set aside to cool.
Place the chicken drumsticks in a resealable container, pour 2⁄3 of the glaze over and toss to coat. Seal the container and refrigerate overnight.
Preheat the oven to 180°C, gas mark 4.
Place the drumsticks in a roasting tin and pour over half the remaining glaze. Cover with aluminium foil and roast for 20 minutes. Remove the foil, turn the drumsticks over and coat with the glaze. Increase the oven temperature to 200ºC, gas mark 6, and roast for a further 20 minutes, or until cooked through.
Serve the drumsticks with the leftover glaze, pomegranate rubies and mint leaves.
