Turmeric and Lemongrass DrumsticksPosted: May 4, 2014
Lemongrass and Turmeric – Can think of two ingredients that scream “Thai!” more than those two? The last time I hosted dinner club, I was inspired to go for a Thai theme, so I hunted down a tasty appetizer, and found this great recipe online. It called for a lot of ingredients, but it turned out very well.
Here are the ingredients for the marinade: Coconut milk, Turmeric, Chili flakes, Lemon Grass, Green Onion, Ginger, Garlic and Lime. All fresh, fantastic smelling ingredients!
This recipe had a lot of steps, and I confess that I forgot to snap a few of them. Here are the ones I did get, however!
The recipe suggested you grill the wings, and if I were to make these again, I would definitely follow that suggestion. I would also avoid making a really complicated meal like my awesome Pad Thai recipe at the same time! I baked them in the oven, and while they turned out really well, the flavour would have been enhanced with a little more crispiness. I also did not have time to baste them while they were cooking, which would have also helped to enhance the flavour. Lessons learned for next time…
Turmeric and Lemongrass Drumsticks (Courtesy of Bonappetit)
You will need:
- 1 can of coconut milk
- 3 green onions, chopped
- 3 garlic cloves
- 2 lemongrass stalks, finely chopped
- 2 tsp chili flakes
- 1 piece ginger, peeled, chopped
- The juice and pulp from one fresh lime.
- 1 tablespoon fish sauce
- 1 teaspoon turmeric
- 2 pounds whole chicken drumsticks
Combine coconut milk, green onions, garlic, lemongrass, chili flakes, ginger, lime juice, fish sauce, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
Place drumsticks in a large baking dish. Pour marinade over; turn drumsticks to coat evenly. Cover chicken and refrigerate overnight.
Preheat oven to 375. Remove chicken from marinade, shaking any excess marinade back into dish.
Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it cooks. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
Bake drumsticks for 20-30 mins, turning often so that all sides get cooked evenly. Baste with marinade while cooking.
Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.