The following highly aromatic roasted chicken drumsticks, are as quickly to make as they are tasty. It takes only a few minutes to prepare the tasty glaze, and then all that is needed is to pour it over the chicken pieces and roast them for an hour. The result is superb: the glaze gives the chicken a wonderful flavor, a combination of savory, sweet, buttery and hot, with appetizing aroma. Try it and enjoy.
Notes:
* Mustard powder adds a slight bitterness, which enhances the glaze flavors. Don’t be tempted to omit it, just because there’s also regular mustard in it.
* Curry powder mixes vary substantially from one another. Here I’ve used S&B oriental curry powder, which is a Japanese brand. Their mix contains the following spices: Turmeric, Coriander, Fenugreek, Cumin, Orange Peel, Chili Pepper, Cinnamon, Fennel, Ginger, Star Anise, Thyme, Bay Leaves, Cloves, Nutmeg, Sage and Cardamom. If you use any other brand, check if it contains the same spices, and adjust your mix accordingly.
* Raw honey is thick, unprocessed honey. Its’ denser consistency works better in this glaze than clear honey.
* I used D’Artagnan’s air chilled chicken drumsticks, which are quite small compared to most. If you’re using larger ones, you will probably need to adjust the roasting time.
* Chicken drumsticks are very suitable for buffet style dinners, which is what I had in mind when I made this dish. However, the tasty glaze can also be used with chicken thighs, or wings.
Makes: 4-6
Prep time: 15 minutes
Roasting time: 1 hour
Ingredients:
4 Tbs butter
3 Tbs raw honey (see notes)
2 Tbs Dijon mustard
1 tsp mustard powder (see notes)
2 tsp curry powder (see notes)
2 tsp salt
8 small chicken drumsticks (1.8 lbs/815 gram), preferably air chilled (see notes)
1. Preheat the oven to 375F (190C). Line a medium roasting pan with baking paper.
2. In a small pot, combine the butter, honey, mustard, mustard powder, curry powder, and salt. Place over medium-high heat and cook, mixing occasionally, for 2-3 minutes, until the butter melts and the glaze is smooth. Set aside to cool to room temperature.
3. Pat-dry the chicken drumsticks with paper towels, and place in one layer in the pan. Pour the glaze over, turning to cover the pieces from all sides.
4. Roast for about 1 hour, turning every 15 minutes, until the chicken is done and golden.
They look so delicious and shiny, great flavour for sure.
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Thank you Myra, I’m glad you liked the recipe. I was very happy with how tasty and fragrant the chicken came out. Definitely a keeper! 🙂
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I love to use two kinds of mustard in a sauce/glaze and you’ve kicked it up with the raw honey and curry. I bet the chicken was delicious! I don’t eat the skin of any kind of chicken so I would have to adapt your lovely recipe a little.
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Thank you Judi, I’m glad you liked the recipe. The mustard powder adds such a different flavor than regular one, and works so well with the curry powder mix. I would cover the pan for most of the roasting if the skin is removed, but maybe you have another method?
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Yes, that would be a good way to cook the chicken.
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Looks delicious! 💕 💕 💕
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Thank you Bernice, I’m glad you liked the dish. It was very delicious. 🙂
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This should smell from here to Yerushalaim! Wonderful recipe, and since I also remove skin, I usually cover chicken pieces for the first hour, and then uncover and bake for about ten more minutes. I want to try it with wings, though. Thank you, Ronit, for yet another great one!
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Thank you Dolly, I’m glad you liked the recipe. The wonderful smell could indeed reach all the way to Yerushalaim! 🙂 The glaze works very well with wings. I hope you’ll enjoy it. 🙂
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This recipe sounds perfect – easy to make, a tasty glaze, and visually appealing. I’m definitely going to have to try this recipe.
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Thank you Sheryl, I’m glad you liked the recipe. I’ve been making variations of this dish for many years, but this time the glaze was even better than usual, so I’ve decided it was worth documenting. I hope you’ll enjoy it too. 🙂
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Oh Ronit – you are worth your weight in gold! Almost always have some baked chicken legs in the fridge ready ‘to go’ from being a companion to breakfast toast to a late night munchie:) ! Living in Australia: mostly of Asian origin in some way. Two things: rarely use curry powder, messing up my own and am not usually into Japanese curries which to an Indian, Sri Lankan and Bangladeshi curry lover . . . well . . . ! BUT, am more than willing to try . . . so talked to my fave Mr Google – not only is your favourite brew freely available here but I have met and liked a to me new Australasian spice firm which seems to sell everything bar the kitchen sink at very reasonable prices: 11 S&B Japanese curry powder varieties alone, don’t talk of their pastes! Eureka and thank you and the legs look fabulous . . .
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Thank you Eha, I’m glad you liked the recipe.
I rarely use spice mixes, but when it comes to curry powder mixes, I give up on trying to make my own. I understand that the Japanese mix is different than Indian ones, but for this dish it really works the best. I’m glad you’ve found it easily available and reasonably priced in Australia as well. 🙂
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How interesting, love the flavors Ronit and with those spices, I’m sure these were pretty moreish. It would be a great finger food seeing as you have the smaller sized drumstick.
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Thank you Loretta, I’m glad you liked the recipe. I do prefer the smaller drumsticks, as they are indeed perfect for finger food. I also find the texture and flavor better than the larger ones.
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I will try this
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Thank you. I’m glad to know. 🙂
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You are graciously welcome.❤
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Looks delicious! Love the spice combination! Will def give a try!
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Thank you Kelly, I’m glad you liked the dish. I hope you’ll enjoy it. 🙂
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That looks yummy! And legs are my favorite part of the bird. They come with a built in handle!
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lol So very true Blaine! Thanks for your comment, I’m glad you liked the dish. It was very tasty. 🙂
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These are beautiful and I bet delicious. I’ll eat anything curried, but I love the other ingredients in the curry powder you used. Intriguing!
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Thank you Mimi, I’m glad you liked the recipe. This curry powder mix worked so well with the the ingredients. Highly recommended! 🙂
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Omg! Just look at the glaze. They are beautiful and look delicious.I have always been wary of using mustard.But I will have to use it now for your recipe.
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Thank you, I’m glad you liked the dish. It was indeed delicious. Mustard adds so much flavor. Highly recommended! 🙂
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I like it very much, a perfect recipe.
Best wishes
Balle
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Thank you Balle, I’m glad you liked the recipe. It’s one of my favorites. Best wishes to you too. 🙂
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We would have to live in the age of Enterprice, then you could beam two servings 😉
Greetings
Balle
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Wouldn’t that be great?? 🙂
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It would be absolutely perfect
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I have curry in my spice cabinet but certainly don’t use it often enough. Thank you so much for the inspiration.
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Thank you Karen, I’m glad you liked the recipe. With this specific curry mix brand, I find myself using it more than before. 🙂
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Wow! delicious and yummy !!!!
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Thank you Alessia, 🙂
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🤗
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It’s delicious!
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Mouthwatering!!
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Thank you! 🙂
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Reblogged this on redcrosse10999.
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I am drooling 😋
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Thank you! 🙂
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