Sticky Devilled Chicken Drumsticks
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.