Foodkit Recipe
Ray’s Roasted Chicken Drumsticks with Potatoes and Green Sauce
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Chicken Drumsticks | |
| Potato (Baby Gourmet) | |
| Cinnamon Quills | |
| Garlic Cloves | Peel and chop or slice finely |
| Bay Leaves | |
| Chicken Jus | |
| Currants | |
| NZ Pinoli Pinenuts | Toast lightly in a dry pan over moderate heat for 3-4 minutes |
| Rocket leaves | Use one small handful |
| Capers | |
| Gherkins | Dice the gherkin |
| Lemon Juice | |
| Wholegrain Mustard |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat the oven to 200C. |
|---|---|
| Step 2 5 mins | Place the chicken and potatoes in a wide, shallow roasting dish. Add the cinnamon stick, garlic, bay leaves, wine, jus, currants and pinenuts, making sure everything is evenly distributed. |
| Step 3 60 mins | Season with salt and pepper and place in the oven for 1 hour or until well cooked and browned. Baste and turn the chicken occasionally. |
| Step 4 10 mins | Meanwhile, put the 4 tablespoons of olive oil, rocket, capers, gherkins, lemon juice, and mustard into a small food processor and process until smooth. Taste and season. |
| Step 5 | Serve the chicken and potatoes with the sauce on the side. |
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