Devilled Chicken
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
6 chicken drumsticks
4 chicken thighs, bone in, skin on
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 freshly ground pepper
METHOD
Preheat the oven to 180 ̊C.
Combine all the devil mixture in a bowl and season.
Cut two deep slashes through the thickest part of each drumstick. Tie the thighs with kitchen string.
Spread the paste over the chicken pushing some into the slashes in the drumsticks. Season.
Place in a baking dish, skin side up and pour in enough water to just cover the base of the dish. This stops the paste catching and burning. Roast for 40 minutes, basting occasionally after 20 minutes and adding a little more water when needed.
Cook's tip: The devil mixture above can also be used on a whole spatchcocked chicken. For this, loosen the skin on the breast and rub a little of the mixture under the skin. Slash the drumsticks and spread the rest of the mixture over both sides of the chicken and roast until the juices run clear.
Menu: Serve this with Crushed New Potato Salad with Mustard Dressing and Radish, Tomato and Cashew Nut Salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.