Saxon-style Roasted Chicken Drumsticks

Ingredients

In this adaptation of the original Indian Tangdi kabab, we have incorporated Saxon flavors and cooking techniques to create a unique dish. The original dish is known for its vibrant Indian spices and yogurt-based marinade, while our Saxon-style roasted drumsticks feature a blend of Saxon spices and a dry rub. The cooking method has also been modified to achieve a crispy exterior, which is characteristic of Saxon cuisine. We alse have the original recipe for Tangdi kabab, so you can check it out.

• 6 chicken drumsticks (750g / 1.65lb) 6 chicken drumsticks (750g / 1.65lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 2 teaspoons paprika (4g) 2 teaspoons paprika (4g)
• 1 teaspoon caraway seeds (2g) 1 teaspoon caraway seeds (2g)
• 1 teaspoon dried thyme (2g) 1 teaspoon dried thyme (2g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g) 1/2 teaspoon black pepper (2g)

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 27g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, combine the paprika, caraway seeds, dried thyme, salt, and black pepper to make the spice rub.
3. 3.
   Pat the chicken drumsticks dry with a paper towel.
4. 4.
   Rub the spice mixture all over the drumsticks, ensuring they are evenly coated.
5. 5.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
6. 6.
   Add the drumsticks to the skillet and sear them for 2-3 minutes on each side until they develop a golden brown crust.
7. 7.
   Transfer the skillet to the preheated oven and roast the drumsticks for 25-30 minutes, or until the internal temperature reaches 75°C (165°F).
8. 8.
   Remove the drumsticks from the oven and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Paprika — Use a good quality paprika for the best flavor and color.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to enhance their aroma before using.
• Thyme — If using dried thyme, crush it between your fingers to release its oils before adding it to the spice rub.

Tips & Tricks

• For extra flavor, marinate the drumsticks in the spice rub overnight in the refrigerator.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the spice rub.
• Serve the drumsticks with a side of tangy mustard sauce for a traditional Saxon accompaniment.
• If you don't have an oven-safe skillet, transfer the seared drumsticks to a baking dish before roasting.
• To achieve a crispier skin, broil the drumsticks for the last 2-3 minutes of cooking time.

Serving advice

Serve the Saxon-style roasted chicken drumsticks hot as a main course. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the drumsticks on a platter, placing them in a neat row. Sprinkle some additional paprika and caraway seeds over the top for an attractive presentation.