Everyone appreciates a nice set of legs! Administer these tangy, medieval like snacks with moist towelettes as they are super sticky.
Preparation time: 15 minutes + 1 hour refirgeration
Cooking time: 40 minutes
80 ml soy sauce
2 tablespoons caster (superfine) sugar
1 tablespoon fish sauce
2 teaspoons lime juice
2 teaspoons finely grated ginger
¼ teaspoon chilli powder
2 tablespoons grapeseed oil
2 tablespoons finely chopped coriander
(cilantro) leaves and stems
8 chicken drumsticks
In a bowl, combine the soy sauce, sugar. fish sauce, lime juice, ginger and chilli, and stir until the sugar has dissolved. Add the grapeseed oil and coriander and mix well.
Arrange the chicken drumsticks in a 20 cm (8 inch) square baking dish, pour over the marinade and toss well to coat. cover and refrigerate for at least 1 hour or preferably overnight, turning the drumsticks occasionally.
Preheat the over to 180° ( 350° F/Gas 4). roast the drumsticks in the oven for 20 minutes, then turn them over to coat in the juices and roast for a further 15-20 minutes, or until cooked through. Remove from the oven and serve hot.
The recipe comes for The Bookery Cook, published by Murdoch Books. Family meals have always played a significant role in the lives of the Thompson sisters - Jessica, Georgia and Maxine. So much so that they created a blog, to celebrate their love of food. Instead of photographing their chosen dishes, however, they made contact with artists all over the world, who supplied dedicated artworks, in a huge variety of styles and media, to illustrate the recipes. The artwork for Lovely Legs is by Ines Iglesias. The book is released in May.
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