Chicken Drumsticks with Herby Broth
Ingredients
- Chicken
- 500g Chicken drumsticks, skin on
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt and pepper
- Rice
- 1 1/2 cups jasmine rice
- 2 1/4 cups Massel Liquid Stock Chicken Style (1L total for the recipe)
- Herby Broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 bunch dill, leaves and stems finely sliced
- 1/2 bunch parsley, leaves and stems finely sliced
- 1 3/4 cups Massel Liquid Stock Chicken Style (1L total for the recipe)
- 1/2 lemon, zested and juiced
- 1 tbsp capers
- 200 g baby tomatoes, sliced
Method
- Preheat an oven to 200 C, fan-forced.
- Add drumsticks, olive oil and spice mix to an oven proof tray and toss to coat.
- Cook drumsticks in the oven for 40 minutes, turning at the 20 minute mark.
- Meanwhile, cook rice in a rice cooker or stovetop. I like to use Massel Stock as the liquid to add extra flavour to the rice.
- When there is just over 5 minutes left to go with the drumsticks, heat a frying pan over high heat. Add olive oil, garlic, dill and parsley stems, lemon zest and capers and cook until fragrant. Add Massel chicken stock, lemon juice and finely chopped dill and parsley leaves and simmer gently for 5 mins.
- Serve chicken drumsticks on a bed of rice. Drizzle over pan juices, ladle over the herby broth, and top with baby tomatoes. Season well with salt and pepper.
Massel products used in this recipe:
