Maria NasirChicken drumsticks are perhaps the most convenient thing to have in ones freezer. They can be cooked in so many easy and quick ways of which I find panfrying to be the quickest.
They come in handy when you have guests coming over or when the kids want something different and delicious or simply when you are craving some hot and spicy finger food while watching your favourite movie or game.
This recipe is a slightly different take on the usual crispy fried and breaded drumsticks. They are skinless and without any heavy bread coating, with just some cheese, potatoes, coriander and green chilli peppers tucked inside. You can use your imagination to create your own flavour combinations with your favourite herbs and greens.
To freeze, prepare ahead, cook as directed in the recipe, divide into individual servings and freeze. Take out the required portion, heat covered in a microwave safe pan or heat on low heat in a covered pan on stove for a ready to eat meal.
Ingredients:
12 chicken drum sticks, skinless
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 cup cheddar cheese, grated
1/2 cup potatoes, boiled and mashed
1/4 cup fresh coriander, finely chopped
2 green chilli peppers, finely chopped
1/2 teaspoon black pepper
salt to taste
Vegetable oil for shallow frying
This Is What You Do:
Marinate the chicken in lemon juice and Worcestershire sauce for 30 minutes.
Mix cheese, mashed potatoes, coriander, green chillies, black pepper and salt in a bowl.
Stuff one heaped tablespoon of filling into each drumstick basket. Wrap the loose meat around the stuffing tightly, over lapping the edges.
Heat oil in a nonstick frying pan on medium low heat. Cook in two batches.Place the overlapped sides down first, pressing them down for 2 minutes. Reduce heat to low, cover the pan. Turn the drumsticks after 6-7 minutes or when one side is golden brown. Cook another 6-7 minutes covered. Repeat with the remaining drumsticks.
Serve hot with your favourite salad and dip. I served them with a mix of Greek yogurt, Dijon mustard, chilli sauce and honey. Enjoy !
This recipe sounds really nice. I also like that it is gluten-free. I like to avoid deep frying and batters whenever possible.
Have you ever tried making these with the skin on? Does the skin just shrink and pull back off the meat when they cook? Do you have a favorite chile pepper variety that you prefer or is more available than others?
I make something similar to these but much larger by boning turkey thighs but leaving the skin on. Mushrooms instead of potatoes are also nice with the green chile, cilantro and cheese.
Nice recipe for any healthy whole food diet.
Thanks a lot John, for your appreciation and detailed comment 🙂 I usually avoid skin and deep frying to keep the calorie count low. Jalapeño peppers are easily available where I live, so mostly I use these. The best things about stuffings is, one can be really creative while mixing the ingredients…I like your idea of mushrooms…next time I’ll try that 🙂