Even growing up in the pre-Jurassic Park era I was fascinated by dinosaurs. The relevant sections in illustrated books were my favourite. I recall the species, and even now get annoyed whenever one gets re-classified and receives a new name. I regretted the fact that I would never encounter a magnificent t-rex or diplodocus. And then, discoveries in China proved that birds are the decedents of dinos! Not only that, but for a period birds evolved to fearsome predators, on the top of the food chain! It somehow was soothing that I could look at ostriches and even humble chickens and think of a more glorious ancestry.
And, at least, we know how they tasted. Like chicken!
- 4 Tbsp lemon juice
- 2 tsp honey
- 4 Tbsp rosemary leaves, finely chopped
- 1 Tbsp ground cumin
- 2 Tbsp dijon mustard
- 2 cloves of garlic, minced
- 1 tsp dried chilli flakes (optional,depending on your spice tolerance)
- 4 Tbsp dry white wine
- 4 Tbsp extra virgin olive oil
- 1kg chicken drumsticks (about 10)
- coarse sea salt
For the marinade place the lemon juice in a bowl, warm in the microwave for a few seconds and stir in the honey. Add the rosemary, ground cumin, dijon mustard, minced garlic, dried chilli flakes (if using), white wine, olive oil and mix well.
Put the chicken drumsticks in a zip lock bag, add the marinade and refrigerate overnight or at least for a couple of hours.
When ready to cook preheat your oven grill to high temperature.
Arrange the chicken drumsticks into an ovenproof baking dish lined with aluminium foil and coat with one half of the marinade.
Place under the hot grill and broil, turning once after about 10-12minutes. Pour the rest of the marinade over and continue broiling until cooked through (juices run clear when poked with a sharp knife tip) and nicely browned, about 20-25 minutes total.
Sprinkle with coarse sea salt and serve immediately with roast potatoes and green salad.