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Tonights meal – chicken drumsticks or as my kids call them ‘chicken lollipops’. I think they are a great standby dinner as they a moreish, can take on any flavours and are cheap. I did go through a phase of buying one whole chicken a week and segregating it into two nights meals (the breasts one night and the wings and thighs and drumsticks the other night) But since everyone fights over who gets the drumsticks sometimes it is just easier to buy a pack of these and then everyone is happy.
First thing is to make a marinade.
Now as i said before, i am hopeless at being organised enough to get my meat marinating and am notorious at not reading a recipe fully and starting it 30mins before dinner only to realise that it requires ‘overnight marinating’.
So, in true form i am testing out this meal with minimal marinating time. Most times i find the recipes work out just fine and this marinade is quick thick and sticky so it will stay on the meat during cooking and be yum-a-licious no matter how long it has been sitting.
The marinade consists of 1/3 cup of tomato sauce, 1/3 cup of BBQ sauce, 2 tsp worcestshire sauce, 1/4 brown sugar and a clove of crushed garlic. Mix in all together and slather it over the drumsticks,
Whilst that marinated for a little while i could get started on the barley salad. This is really just like a fried rice but made with barley. After giving the barley a good rinse in cold water, i added it to a medium sized pan and covered it with plenty of water. I then brought it to the boil and simmered in for approximately 20 minute until it was tender. I had to add a little more water as it went so just watch the pot and adjust the water if necessary.
Once the barley was tender i then drained and rinsed the barley again. It was time then to add a little olive oil to the pan and fry 1 clove of crushed garlic and a little grated ginger till they were fragrant. The corn and capsicum were then sauteed for 5 minutes before adding the barley. This was fried for a couple of minutes before adding 1/2 tsp of castor sugar, 2 tbs of soy sauce and juice of 1/2 a lemon.
I then rested the salad to the side and placed the chicken drumsticks in a non stick heavy based baking dish. I was worried that they might stick to the pan, so i used my best pan that has not been scratched to oblivion yet. They were then placed in the hot oven 180 degree celsius for 45 minutes.
After 45 minutes i heated the salad through again, add some spring onions to the ‘grown ups’ version and voila….. dinner was served.
Now, i have to be honest…. if i am going to be fair and true on this blog. This was not a success with my kids tonight. Not sure what went wrong here expect they were both tired and one was apparently suffering from a sore mouth??? All these elements have been a success in the past so go figure. Good luck to you though – maybe your kids can prove the recipe a success. Oh well, the big people in the house enjoyed it.
Sticky Chicken Drumsticks with Barley and Corn Salad
1/3 cup Tomato Sauce
1/3 cup BBQ Sauce
1/4 brown sugar
1 clove of crushed garlic
2 tsp worcestershire sauce
8 chicken drumsticks
1 cup of pearled barley
2 corn husks, kernels removed
1 small capsicum diced
Spring onion finely sliced
2 tbs olive oil
1 clove crushed garlic
1 tsp grated ginger
1/2 tsp castor sugar
2 tbs soy sauce
juice of 1/2 slemon
Combine marinade ingredients in a ceramic or glass bowl. Add chicken drumsticks and coat well. Rest to marinade for a long as you have got. Pre heat oven to 180 degree celsius and cook chicken, turning occasionally for 45 minutes
Wash and rinse barely well before adding to a medium sized saucepan. Cover with plenty of cold water in bring to the boil. Simmer for 20 minutes until tender. Drain and set aside.
Add 2 tbs of olive oil to medium sized fry pan. Saute garlic and ginger until fragrant. Add corn and capsicum and saute for a further 5 minutes. Add barely and fry for several minutes. Sprinkle in sugar, and add soy sauce and lemon. Adjust to taste.
Serve barley salad, garnish with spring onions and top with chicken drumsticks