Yield: 4 Servings
|½ teaspoon||Ginger; ground|
|½ teaspoon||Cardamom; ground|
|1 teaspoon||Coriander; ground|
|½ tablespoon||Turmeric; ground|
|½ tablespoon||Mustard; ground|
|½ teaspoon||Fenugreek seeds; crushed|
|½ teaspoon||Nutmeg; ground|
|½ teaspoon||Cinnamon; ground|
|½ teaspoon||Allspice; ground|
|2 tablespoons||Cayenne pepper|
|1 \N||Dried cayenne chile pepper; seeded, minced|
|1½ teaspoon||Black pepper; ground|
|¼ cup||Dry red wine|
|2 tablespoons||Peanut oil|
|2 tablespoons||Orange juice|
|12 \N||Chicken drumsticks|
For the spice paste, mix first 12 ingredients plus 1½ teaspoons salt and 1 ½ teaspoons pepper in a small skillet. Cook over low heat, stirring constantly to form a smooth paste, for about 2 minutes. Remove from heat and stir in oil, wine and orange juice.
Rub each drumstick evenly with this spice paste, then transfer them to a large nonreactive bowl; cover and refrigerate 2 hours. (Can be refrigerated overnight.) Heat the broiler. Transfer drumsticks to a broiling pan. Broil drumsticks, turning once, until browned and cooked through, 20 to 25 minutes. Serve immediately. Makes 4 servings.
Note: Chicken drumsticks are marinated in a peppery spice paste or 'berbere,' which is a staple of Ethiopian cooking. Some of the more exotic spices have been omitted here, but this recipe still uses the traditional Ethiopian method of sauteeing the spices to bring out their flavor.
As a refreshing contrast to the spicy chicken, serve a fruit salad of cubed honeydew, cantaloupe, banana, pineapple, and papaya tossed in lime and pineapple juices.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 08, 1998