portuguese-style chicken drumsticks
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1½ tablespoons dried oregano leaves
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- sea salt and cracked black pepper
- 3 cloves garlic, crushed
- 12 x 120g chicken drumsticks
- 2 slices white bread, torn
- ⅓ cup (80ml) water
- lemon wedges, to serve
- Preheat oven to 250°C (500°F).
- Place the smoked paprika, cayenne pepper, cumin and oregano in a large bowl. Add the oil, 1 tablespoon of the vinegar, the sugar, salt and pepper and mix to combine. Reserve and set aside 2 tablespoons of the marinade.
- Add the garlic and chicken to the bowl and toss well to coat.
- Place the chicken on a large lightly greased baking tray lined with non-stick baking paper and roast for 15–18 minutes or until golden and cooked through.
- While the chicken is roasting, place the bread, water, reserved marinade and remaining vinegar in a small food processor and process until combined.
- Serve the chicken with the marinade sauce and lemon wedges. Serves 4
© DONNA HAY GROUP
