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Macadamia-stuffed drumsticks
Macadamia-stuffed drumsticks
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Prep Time:
220 minutes
Cook Time:
35 minutes
Total Time:
255 minutes
Ingredients:
  • 113.75 gm olive oil
  • 4 rashers short-cut bacon, finely chopped
  • 1 small red onion, finely chopped
  • 82.50 ml macadamia nuts, finely chopped
  • 40.00 ml flat-leaf parsley leaves, finely chopped
  • 8 chicken drumsticks, skin on
  • 57.20 gm honey
  • 20.00 ml thyme leaves
  • dressed salad leaves, to serve
Instructions:
  • In a medium frying pan over medium heat, heat 2 tablespoons of oil. Add bacon and onion, cook while stirring often until onion is soft, about 5 minutes. Then add macadamias and parsley, and cook while stirring for 1 minute. Remove from heat and let it cool for 15 minutes before serving.
  • Carefully lift the skin from each drumstick, creating a pocket. Make a deep cut in the thickest part of the meat. Fill each pocket with 1 tablespoon of stuffing, press the meat together, and fold the skin over to cover. Secure with toothpicks and arrange drumsticks in a ceramic dish.
  • In a small jug, mix honey, thyme, and the remaining 1/3 cup of oil. Season with salt and pepper. Pour the marinade over the chicken and ensure it is coated evenly. Cover and refrigerate for at least 3 hours, or overnight for best results.
  • Preheat your oven to 200°C. Place the chicken in a lined roasting pan and generously pour over the marinade. Roast the chicken for 30 to 35 minutes, turning it occasionally until it is beautifully golden and cooked through. Serve the succulent chicken with crisp salad leaves on the side.

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