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Spiced marmalade chicken drumsticks with blue cheese sauce


Serves: 6
timePrep time: 15 mins
timeTotal time:
Spiced marmalade chicken drumsticks with blue cheese sauce
Recipe photograph by Toby Scott

Spiced marmalade chicken drumsticks with blue cheese sauce


Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
30Kcal
Fat
16gr
Saturates
7gr
Carbs
9gr
Sugars
9gr
Fibre
0gr
Protein
32gr
Salt
1.2gr

John Whaite

John Whaite

John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks. 

See more of John Whaite’s recipes
John Whaite

John Whaite

John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks. 

See more of John Whaite’s recipes

Ingredients

  • 4 tbsp fine-cut Seville marmalade
  • 1 tbsp cider vinegar
  • 1 tbsp light soy sauce
  • 1 tsp cornflour
  • 1 Scotch bonnet chilli, very finely chopped, seeds left in
  • 3 garlic cloves, crushed
  • 25g root ginger, finely grated
  • ½ x 31g pack coriander
  • 1kg chicken drumsticks
For the blue cheese dipping sauce
  • 75g Gorgonzola piccante or Roquefort
  • 150ml soured cream
  • a squeeze of lemon juice
  • ½ tsp Tabasco
  • 8 sliced cornichons, drained and sliced
  • 2 spring onions, finely chopped

Step by step

Get ahead
Prepare to the end of step 3 up to 24 hours ahead and keep in the fridge until ready to cook. Make the blue cheese sauce, cover and chill overnight.
  1. Put the marmalade into a pan with the vinegar. Mix together the soy sauce and cornflour until well combined, then add to the pan with the chilli, garlic and ginger. Bring the mixture to a boil, and cook, stirring, for a minute – it should thicken a little. Remove from the heat and cool to room temperature. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Remove the stalks from the coriander, chop finely (save the leaves) and add to the sauce.
  3. With a sharp knife, make 2 deep slices across each drumstick. Add them to a bowl with the sauce and massage the sauce into the meat.
  4. Put the drumsticks onto a foil-lined baking tray and cook for 30-35 minutes, until cooked through and starting to caramelise.
  5. Meanwhile, make the dip: whiz the crumbled cheese and soured cream with lemon juice and seasoning, then add Tabasco to taste. Stir in the cornichons and spring onions, reserving a few onions to sprinkle on top.
  6. Serve the drumsticks scattered with coriander leaves, and the sauce on the side.

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