Curried Chicken Drumsticks

ltd_003_-_curried_chicken_drumsticks_on_gingered_vegetables_jpg
National Chicken Council
http://pgoarelish2.files.wordpress.com/2011/04/ltd_003_-_curried_chicken_drumsticks_on_gingered_vegetables_jpg.jpg?w=102
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 60 mins

Ingredients

8-- chicken drumsticks
1 1/2pounds butternut squash, peeled and diced into 1/2 inch cubes (about 5 cups)
1-- onion, diced into 1/2 inch cubes
2-- potatoes, peeled and diced into 1/2 inch cubes
3tablespoons crystallized ginger, finely diced
1cup apple cider
1/2teaspoon salt
1/4teaspoon black pepper
2teaspoons curry powder
1teaspoon ground ginger
1/2teaspoon cumin

Instructions

  1. Preheat oven to 350F
  2. In a 9 x 13 inch baking dish, stir together butternut squash, onion, potatoes, crystallized ginger and apple cider.  Sprinkle salt and pepper into mixture, stirring to coat
  3. In small bowl, stir together curry powder, ground ginger and cumin
  4. Place drumsticks in baking dish on top of vegetable mixture.  Sprinkle spice mixture over drumsticks.
  5. Bake in preheated oven 1 hour, until vegetables are very tender and chicken is brown and cooked through.

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 29.72
  • Fat 12g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4.5g
  • Cholesterol 95g
  • Sodium 410mg
  • Potassium 1710mg
  • Carbohydrate 63g
  • Fiber 8g
  • Sugars 13g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 360%
  • Vitamin C 90%
  • Calcium 15%
  • Iron 25%
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