I find halving the quantity still provides great flavour with less of a kick!
Tasty recipes for chicken legs free#
It does, however, make the marinade a lot spicier than we had it when I was a kid, so if heat is not your thing, feel free to dial down the amount you add. As four lunches on the trot would have been a bit much – even for him – they were on hiatus while I was away at university, so recently when I was craving a batch I realised that the original sweet chilli sauce the recipe called for (thick and consistent, rather than the clear Thai version with chunks of chilli we get these days) is no longer available, so I have changed it for a Caribbean-style hot chilli sauce – which, looking at the recipes title, is probably more in keeping with what was originally intended, the recipe written before world flavours became readily available in the supermarket. The recipe makes twelve drumsticks, which usually lasts my Dad and I two lunchtimes. I supposed that is where these ‘Spiced Island Chicken Drumsticks’ came from, once upon a time. For as long as I can remember the recipe has existed, handwritten in my Mum’s impossibly neat handwriting and a blue biro in the green leaf patterned notebook where she copies down all of the recipes she wants to keep hold of that originally came from magazines and as part of long forgotten food packaging. Other recipes have been tried over the years, but every single one has paled in comparison. Ask anyone in my family and they will tell you that this is the only way to make chicken drumsticks.
0 kommentar(er)
