These delicious spiced drumsticks are the ultimate finger licking mid-week meal. Perfect alongside a freshly tossed green salad with side of roast vegetables or paired with a creamy mash and steamed vegetables for a wonderful belly warming feast.
The delicious coating, which is free of gluten, is a combination of almond meal, fresh herbs and spices. If you are a regular reader, you may have noticed how much I love smoked paprika. It is an excellent flavoursome spice to gently introduce interesting flavours to your little ones pallet.
The high level of fat in almonds (healthy fats remember!) keep these succulent and juicy on the inside while having a wonderfully crisp and crunchy coating on the outside.
Delicious and loved by all in this household.
1kg free range chicken drumsticks, approx. 12 pieces
1 cup buckwheat flour
3 free range eggs
1/2 cup almond meal
huge handful of flat leaf parsley, finely chopped
2 tsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
1/2 tsp black pepper
glug of extra virgin olive oil
Preheat oven to 180° and line a baking tray with paper. Drizzle with a small amount of olive oil.
Clear your bench space and line three medium sized flat bowls or plates in a row.
In one, add the buckwheat flour, in the second add the eggs and quickly whisk with a fork, in the third combine almond meal, finely chopped flat leaf parsley and spices.
Place three or four pieces of chicken into the flour and coat well, shake off any excess before coating in the egg and then placing in the bowl of seasoning and coating well.
Transfer seasoned drumsticks to the baking tray and repeat. Drizzle with a little olive oil.
Place the tray into hot oven and cook for 30 minutes, gently turn once at around 15 minutes. Check the chicken at 30 minutes by inserting a small sharp knife into the largest section to ensure it has cooked through.
Serves approx. 4
Enjoy. x Zoe