Roasted Drumsticks with Chipotle Raisin Glaze

  • Yield 8 to 12 pieces

Spicy meets smoky meets sweet in these oh-so-savory drumsticks.

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Ingredients

2 cups raisins
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
1/3 cup chopped fresh cilantro
3 tablespoons water
Juice of 1 lime, about 1 tablespoon
Zest of 1 lime, about 1 teaspoon
1/2 teaspoon cumin
Pinch of salt
8 to 12 chicken drumsticks

Instructions

  1. Place raisins in a pot. Add just enough cold water to cover the raisins about 1/2 inch. Over high heat, bring  raisins to a boil. Once boiling, reduce  heat to medium and simmer  10 to 15 minutes, until raisins are plump.
  2. Strain  raisins, discarding water, and place in a food processor or blender. Add chipotle peppers, adobo sauce, cilantro, water, lime juice, lime zest, cumin and salt. Pulse  1 to 2 minutes, until  mixture is smooth. If consistency seems overly thick, add a small amount of water. This will keep in the refrigerator for up to 4 days in an airtight container.
  3. Preheat oven to 400F.
  4. Reserve 1 cup of  raisin sauce and set aside. With a spoon or basting brush, lightly brush all sides of each drumstick with the sauce. Place drumsticks on a baking sheet lined with foil lightly sprayed with nonstick cooking spray.
  5. Roast  30 minutes, basting with sauce every 10 minutes,  until cooked through (juices run clear when poked with a knife tip). Plate and serve with use the reserved sauce for dipping.

Recipe by Meredith Steele of In Sock Monkey Slippers

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