Posts Tagged ‘chicken recipe’

Recipe For Pomegranate Barbecue Sauce

Thursday, July 8th, 2010

We have been asked for some time whether we could source a pomegranate molasses and I am nearly there on that.  One of our current suppliers, who is based in Beirut in the Lebanon, sent us a sample of Concentrated Pomegranate Juice which is the same thing as Pomegranate Molasses, or so I am told.  It has a lovely deep, licquorice colour and a sweet and sour, tangy sort of taste.  I thought that this would give a great flavour to barbecue sauce, being less acidic and tart than adding vinegar.

Here’s what I came up with, and it’s been tried and tested, and wolfed down, by two very appreciative children, who are the meanest and harshest food critics by far.  This is a less sweet sauce than the one I posted last month and I prefer it.

Ingredients

1½ tbsp dark soy sauce
2 tbsp tomato ketchup
2tbsp pomegranate molasses
1 tbsp sunflower oil
2tbsp agave syrup*, honey or golden syrup/corn syrup
1tsp smooth mustard, ideally an English Mustard
1 garlic clove, chopped finely and crushed
¼tsp sea salt
¼tsp coarse ground black pepper
¼tsp paprika

8 chicken drumsticks

1.  Prepare all the barbecue ingredients and mix together thoroughly.

2.  Pour the Pomegranate Barbecue Sauce over the chicken drumsticks and leave to marinade for at least 30 minutes in the fridge.

Marinading Chicken In Axel's Pomegranate Barbecue Sauce

Marinading Chicken In Axel's Pomegranate Barbecue Sauce

3.  Put the oven on at 180oC / 350oF.

4.   Bake the chicken drumsticks marinaded in the Pomegranate Barbecue Sauce for about 30 minutes in the oven until crisp and cooked right through.  Enjoy immediately with potatoes and vegetables or a salad.

Barbecued Chicken Drumsticks

Barbecued Chicken Drumsticks

5.  If using to cook on a barbecue proper, mop the Pomegranate Barbecue Sauce over the meat in the last 30 minutes of the cooking time.  If you add it on any earlier, the flavours will be overpowered by the barbecue aromas and the tomato and sugars will go beyond caramelisation and burn to black cinders.

* I like agave syrup as I find it less sickly sweet than many other liquid sweeteners (even though technically it is sweeter than sugar), but you can use any of the other ones mentioned as they all give the same flavour profile to the sauce, plus caramelise decently while you are cooking the chicken legs.

Recipe – Sweet Barbecue Style Chicken Legs

Monday, June 21st, 2010

We are always looking for ways to liven up chicken to feed the kids – simple, tasty and quick & easy family food.  This recipe is something I devised for Sweet Barbecue Style Chicken Legs is so quick to make that our children both love to help to make it and then wolf it down when it has been made, making it into one of those really magic types of family food; and if you make extra, then you can take the remainder to work and eat as part of your packed lunch.  We actually just roast these in the oven, but you can barbecue them by part cooking them in the oven, then smoking them off for the last 10 minutes on the barbecue.

Flavour wise, this is honey sweet with a massive umami kick from the soy sauce, plus some savoury bite coming through from the Southern Fried Chicken Seasoning and grainy mustard.  I like to add beer or wine to the sauce to layer in an extra flavour to compound up the taste, but you could omit this should you wish. 

Barbecued Chicken Drumsticks

Barbecued Chicken Drumsticks

Ingredients:

10 chicken drumsticks (get the best quality you can afford as it really does make a difference)
2tbsp organic tomato ketchup
2 tbsp dark soy sauce
2tbsp Fairtrade runny honey (this is quite sweet so you might want only 1tbsp)
2tbsp lager or white wine
1tbsp organic sunflower oil
1tsp Steenbergs organic onion granules (or quarter onion very finely chopped)
1 clove garlic, thinly sliced and crushed
1tsp Steenbergs organic Southern fried chicken seasoning
1tsp grainy mustard (I used a balsamic mustard from Edinburgh Preserves

1.  Put all the marinade ingredients together in mixing bowl and whisk together.

2.  Cut a couple of slices into each of the chicken drumsticks and place onto a roasting tin.  Drizzle the marinade over each of the chicken drumsticks and twist them through the barbecue marinade.  Cover and then put into the refrigerator for 1 hour to let the flavours infuse through the chicken drumsticks; if you remember, twist them through the barbecue marinade part way through the marinading time.

Chicken Drumsticks Marinading

Marinading Chicken Drumsticks In Barbecue Sauce

3.  Preheat the oven to 180oC / 350oF.  Roast for 30 minutes; try and twist the drumsticks after about 20 minutes.  If barbecuing, cook for 20 minutes in the oven then brown off over the barbecue.

4.  Serve immediately.  We ate ours with saffron boiled rice and boiled broccoli and runner beans.  You could leave to cool and then enjoy cold in a picnic or for packed lunches.

Barbecued Chicken Drumsticks

Barbecued Chicken Drumsticks