Some of you might know already that I contribute recipes to Gojee – a fabulously delicious site which collects recipes from around the web and makes them searchable by ingredient – beware, it’s pretty darned addictive!
From time to time, Gojee hosts events in New York City, gathering contributors together over, what else? Food and drinks! Last week they held the first annual Gojee Potluck which, sadly I was unable to attend. But, being Gojee, they thought of everything and alongside the “in real life” event, they are organising a virtual potluck which all us contributors who could not attend were invited to bring something to. I love it!
For this event, I tried to think of something that will taste great hot but equally great lukewarm, or cold. Because you know when you get to a potluck, there are always so many dishes you want to check out, there’s no guarantee that you will eat all the hot dishes before they are no longer at optimal temperature. What I am bringing to the virtual table today is a family favourite from a long way back – for whatever reason, called “Devilled” drumsticks and they are delicious hot, warm and even cold. Simple to prepare, very versatile in terms of being able to switch up a few of the ingredients to create a different flavour profile all together, these hit all the marks of a great potluck dish.
- 12 chicken drumsticks
- 1 large onion, roughly chopped
- 6 tablespoons lemon juice
- 6 tablespoons soy sauce
- ½ teaspoon salt
- ground pepper
- 10 drops of Tabasco sauce
- 2 teaspoons ground coriander
- 4 tablespoons brown sugar
- 4 tablespoons plum jam
- 4 tablespoons vegetable oil
- Place all ingredients except drumsticks in a food processor and blend until fairly smooth and well combined.
- Make 2-3 slashes in each drumstick.
- Place drumsticks in a shallow oven-proof dish.
- Coat each drumstick heavily with the marinade (you’ll use about half of the mix).
- Cover and marinate overnight in the fridge.
- Remove chicken from the fridge and pre-heat the oven to 375˚F.
- Coat the drumsticks with about 1 tablespoon of the sauce each.
- Bake for 40-45 minutes, watching for burning.
I love these, have for a long time. Thought they were so exotic when I first had them. Mum – I still have your recipe from over 20 years ago, barely legible as it’s so faded. Now it’s on my site for everyone to enjoy And so it doesn’t fade away!
These are so good – I actually prefer them the next day (if you can wait that long!!). A little bit sweet, a little bit spicy but most importantly, tasty and easy!
Want to see what everyone else bought to the party? Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojee potluck” into I Crave. You can also follow #gojeepotluck on Twitter.