Roasted chicken drumsticks with balsamic vinegar, thyme and maple syrup

Serves 6

Ingredients

12 chicken drumsticks

600-800g potatoes, peeled or scrubbed, 2cm dice

3 carrots, cut into quarters

2-3 red onions, cut into quarters

1 tbsp fresh turmeric, finely chopped- if you don't have fresh you can use about 1-2 tsp ground turmeric

1 tbsp ginger finely chopped

1/3 cup of balsamic vinegar

1-2 tbsp maple syrup

1 x 10g pack of fresh thyme

2-3 tbsp olive oil

Salt and white pepper to season with

2 heads of broccoli, cut into small florets

Method

Preheat the oven to 200c or 180c fan forced

In a large oven proof dish or 2 small ones put everything except your broccoli in, and using your hands toss so the chicken is coated, don’t forget to season with salt and pepper. Bake for 30 minutes, and then give your chicken a quick toss and then add your broccoli and bake another 30 minutes (1 hour altogether). You can bake the broccoli in a separate dish if you don’t have room, or just steam it on the stove nearer to when you serve up. You can serve with more steamed vegetable if you like!

Sticky plum chicken drumsticks

You could replace the plums for apricots and use apricot jam.

Ingredients

5 plums, halved, stones taken out

½ onion, chopped

3cm knob ginger, peeled, sliced

2 cloves garlic, peeled and chopped

3 tablespoons of rice wine vinegar

3 tablespoons of plum jam

1 tablespoon of kecap manis

¼ tsp chinese 5 spice

Method

In a medium pot cook onion, garlic and ginger with a little butter until softened. Add the rest of the ingredients and add 200ml water. Simmer for 10 mins or until thickened. Blend when cool. This can be a marinade or a dipping sauce.

This is enough for at least 12 chicken drumsticks. Using half the sauce you can marinate over night then cook at 180C for 45 minutes, basting halfway with some of the sauce. To serve just heat any remaining sauce until thick and pour over your drumsticks