Twice cooked drumsticks with chilli jam glaze
Preparation time: 5 minutes
Cooking time: 15 minutes
- 8 Lilydale drumsticks
- 3 cups chicken stock
- 1/3 cup chilli jam
- Steamed rice and Asian greens to serve
- Place the chicken in a medium pan and pour over chicken stock. Bring to boil, reduce heat and simmer for 10 minutes or until chicken is just cooked through. Remove chicken and set aside to cool for 5 minutes.
- Brush the chilli jam over the chicken and cook under a preheated hot grill for 2-3 minutes, brush with a little more jam, cook for a further 1-2 minutes or until chicken is golden and jam is sticky.
- Serve with steamed rice and Asian greens