This recipe makes the drumsticks really tender and juicy where they can often be dry. I added crispy chilli to Alix's for a bit of a kick as it's a mild sauce. While this is a one pot recipe you do need a blender, so it's not minimal washing up.
Ingredients
10 chicken drumsticks skin on
1 tsp salt
½ tsp ground black pepper
4 tbsp vegetable oil divided
4 cloves garlic, chopped
½ large onion peeled and chopped
1 red pepper, sliced
1 can diced tomatoes
2 basil leaves or 1 tsp dried
2 tbsp coriander or 2 tsp dried
1 can coconut milk
⅓ cup chicken stock
Juice of 1 large lime
1 tsp ground ginger
225g cream cheese
Instructions
Season the chicken drumsticks with salt and pepper.
Heat a large skillet with 2 tbsp of vegetable oil.
Cook the drumsticks in batches for about 4-5 mins, turning to brown on both sides.
Remove and set aside.
Add the remaining 2 tbsp of oil to the skillet (if needed), reduce the heat and cook the onion and pepper for approximately 3 mins.
Add the garlic and cook for about 1 min.
Add the tomatoes, basil and coriander/parsley and cook for about 2 mins.
Transfer the cooked vegetables to a blender, add the coconut milk, stock, lime juice, ground ginger and softened cream cheese.
Blend everything together until creamy.
Transfer the blended mixture to the skillet and cook over medium heat until smooth.
Add the chicken drumsticks and simmer over medium-low heat, stirring occasionally, for about 15-20 mins or until chicken is cooked.
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