Chicken Drumsticks Recipe
Savory, Sweet and Spicy
One day last year, I was doing some Google searching for a great chicken drumsticks recipe. For some reason that day, nothing was exciting me. During this same time, I was also doing some research on different flavor combinations. The flavors of this dish were inspired by both Indian and Island cultures, and I couldn’t be happier with how it turned out.
Why You Need a Cast Iron Skillet
I am always looking for an excuse to use my Cast Iron Skillet. If you do not own one, I highly recommend you upgrade your life as soon as possible. There is no other kitchen tool that will give you a sear like that of a cast iron skillet. Even when cooking meat in the Instant Pot or slow cooker, I often sear the meat in my cast iron skillet first. Cast iron skillets also transfer easily from stove-top to oven, which is a must for this recipe. On a side note: Stop using soap to clean your cast iron. You’re washing all the goodness away. Learn how to properly clean your cast iron skillet here.
Don’t Forget the Sauce
We with a good helping of the sauce. The unique flavor profiles of each ingredient come together to create a sauce good enough to eat with a spoon. When cooking, it is very important to bring your pan back up to a strong boil before moving to the oven. This is the only way that your sauce will reduce down to the creamy goodness you want.
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Chicken Drumsticks Recipe - Savory, Sweet and Spicy
Savory, sweet and spicy chicken drumsticks with flavors inspired by Indian and Island cooking.
- 8 chicken legs
- 1/4 cup grape seed oil (or olive oil)
- 1 small onion diced
- 3 star anise
- 2 cinnamon sticks
- 1 ruby red grapefruite juiced
- 1 Tbsp. minced garlic
- 1/2 tsp. red pepper flakes (adjust to taste)
- 1 can coconut milk
- fresh chopped parsley
- sea salt
- fresh cracked pepper
Preheat oven to 450 degrees.
Season chicken legs with sea salt and fresh cracked pepper.
Heat a large cast iron skillet (or Dutch oven) over medium-high heat until hot, then add oil. Once oil is hot, add chicken and thoroughly brown on all sides.
Remove chicken and set aside. Drain most of oil, leaving about 2 tablespoons.
Reduce to medium heat, add onions, star anise, and cinnamon sticks – sauté for 2 minutes. Then add garlic and red pepper flakes – sauté for 30 seconds.
Add juice of 1 grapefruit to deglaze pan, stirring constantly for about 2 minutes.
Add coconut milk and salt and pepper to taste. Then add browned chicken, increase heat, and bring to boil.
Move skillet to center oven rack and bake uncovered for 35 minutes.
Top with fresh parsley and enjoy!
It is very important to bring your pan back up to a strong boil before moving to the oven. This is the only way that your sauce will reduce down to the creamy goodness you want.