Try this Ethiopian-Style Broiled Drumsticks recipe, or contribute your own.
Suggest a better descriptionFor 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
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 506 | ||
Calories from Fat: 262 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 177.4mg | 55 % | |
Sodium 191.5mg | 7 % | |
Potassium 1048.2mg | 28 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 7.2g | ||
Protein 45.8g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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