Sticky Devilled Chicken Drumsticks
Photography Melanie Jenkins.
Brought to you by De’Longhi Multifry
The De’Longhi Multifry crisps and browns food beautifully while the meat stays moist inside, perfect for making wickedly sticky devilled chicken with melt-in-the-mouth texture.
Serves: 4
INGREDIENTS
10 chicken drumsticks
vegetable oil to level 5
Devil mixture
2 tablespoons Worcestershire sauce
2 tablespoons melted butter
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 tablespoon brown sugar
2 teaspoons dry English mustard
sea salt and ground pepper
To serve
hot cooked basmati rice combined with lemon zest and chopped parsley
hot cooked green beans
baby spinach leaves
lemon wedges
METHOD
Devil mixture: Combine all the ingredients in a bowl and season.
Cut two deep slashes through the thickest part of each drumstick.
Spread the paste over the chicken pushing it into the slashes.
To cook: Remove the paddle from the bowl. Add the oil and add the drumsticks. Pour in enough water to just cover the base of the bowl. Don’t pour the water over the chicken.
Close the lid. Press the bottom heating element button and set the power to level 2. Set the timer for 20 minutes.
Press the program start/stop button.
Turn the chicken over and add a little more water if the base is dry then set the timer for a further 20 minutes. Press the program start/stop button and cook until the chicken is fully cooked.
To serve: Divide the rice, beans and spinach between plates and top with the chicken drumsticks.
For more information on the Multifry visit De’Longhi.
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