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Prosciutto chicken drumsticks with buttered Brussels sprouts
Prosciutto chicken drumsticks with buttered Brussels sprouts
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Prosciutto-wrapped drumsticks seal in flavor, keeping chicken juicy and tender.
Ingredients:
  • 8 chicken drumsticks
  • 18.20 gm olive oil
  • 1 garlic clove, crushed
  • 20.00 ml mustard powder
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 35g (1/3 cup) flaked almonds
  • 8 thin slices prosciutto
  • 400g Brussels sprouts, large ones cut in half
  • 200g green beans, topped, cut into 3cm lengths
  • 40g butter
  • 62.50 ml loosely packed coarsely chopped fresh continental parsley
  • Baby rocket leaves, to serve
Instructions:
  • Make 2 slashes in the thickest part of each drumstick using a small sharp knife. Put them in a glass or ceramic dish and coat with oil, garlic, mustard powder, cumin, and coriander. Cover with plastic wrap and refrigerate for 30 minutes to enhance the flavors.
  • Preheat the oven to 190C. Toast the almonds in a small frying pan over medium heat, stirring constantly, for about 1 minute until fragrant. Remove from heat.
  • Wrap each drumstick with savory prosciutto, placing them seam-side down in a roasting pan. Drizzle with the remaining marinade and roast in a preheated oven for 20-25 minutes until cooked through. Remove from the oven.
  • While the brussels sprouts are cooking, make a small cross incision in the base of each one. Boil them in salted water for 10 minutes, then add beans for the last 2 minutes until sprouts are tender and beans are bright green and tender crisp. Drain and return to the pan. Mix in butter and parsley over medium heat, then gently incorporate the almonds before removing from heat.
  • Divide the Brussels sprouts mixture onto individual plates. Serve right away with the drumsticks and baby arugula.

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