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Home > Recipes
Recipes from Pilgrim's Kitchen
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Curried Chicken Drumsticks on Gingered Vegetables
National Chicken Council
Ingredients:
8 chicken drumsticks
1 1/2 lbs butternut squash, peeled and diced into 1/2 inch cubes (about 5 cups)
1 onion, diced into 1/2 inch cubes
2 potatoes, peeled and diced into 1/2 inch cubes
3 TBLS crystallized ginger, finely diced
1 cup apple cider
1/2 tsp salt
1/4 tsp black pepper
2 tsps curry powder
1 tsp ground ginger
1/2 tsp cumin
Directions:
A pulverized blend of up to twenty spices, herbs and seeds, curry powder is a staple of Indian cuisine. Chilies, cinnamon, cloves, mace, nutmeg, poppy seeds, sesame seeds, saffron and turmeric are among the many spices commonly used to make curry powder. Depending on the specific spices used, authentic curry powder can vary in taste and pungency, largely determined by regional customs and the cook's spicing preferences.
Curried Chicken Drumsticks on Gingered Vegetables is a hearty one-dish meal that combines flavorful chicken drumsticks with favorite vegetables. Crystallized ginger combines with the curry powder to give a sweeter flavor to this spicy dish. Leave the skin on the chicken drumsticks before baking to retain the moisture in the meat. To serve, spoon chicken drumsticks, vegetables and baking juices over rice.
Preheat oven to 350ยบ F.
In a 9 x 13 inch baking dish, stir together butternut squash, onion, potatoes, crystallized ginger and apple cider. Sprinkle salt and pepper into mixture, stirring to coat.
In small bowl, stir together curry powder, ground ginger and cumin.
Place drumsticks in baking dish on top of vegetable mixture. Sprinkle spice mixture over drumsticks.
Bake in preheated oven 1 hour, until vegetables are very tender and chicken is brown and cooked through.
Serves 4.
Nutritional Information, Per Serving:
425 calories; 32 g protein; 49 g carbohydrate; 12 g fat; 3 g saturated fat |
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