| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Ethiopian |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
t |
Ginger, ground |
| 1/2 |
t |
Cardamom, ground |
| 1 |
t |
Coriander, ground |
| 1/2 |
T |
Turmeric, ground |
| 1/2 |
T |
Mustard, ground |
| 1/2 |
t |
Fenugreek seeds, crushed |
| 1/2 |
t |
Nutmeg, ground |
| 1/2 |
t |
Cinnamon, ground |
| 1/2 |
t |
Allspice, ground |
| 2 |
T |
Cayenne pepper |
| 1 |
|
Dried cayenne chile pepper |
|
|
seeded minced |
| 1/4 |
c |
Paprika |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
t |
Black pepper, ground |
| 1/4 |
c |
Dry red wine |
| 2 |
T |
Peanut oil |
| 2 |
T |
Orange juice |
| 12 |
|
Chicken drumsticks |
INSTRUCTIONS
For the spice paste, mix first 12 ingredients plus 1 1/2 teaspoons
salt and 1 1/2 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@prodigy.net> on Apr 08, 1998
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