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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.