Saturday, 3 November 2007

Crunchy Pistachio-coated Drumsticks
recipe by Delia Smith 
8 chicken drumsticks, skin removed
2 cups pistachio, shelled
3 oz flour
1 tbsp curry powder
1 tbsp coriander leaves
1/2 tsp cayenne pepper ( you may use chillie powder, instead)
1 egg, beaten
3 tbsp milk
salt and pepper

First of all, marinate drumsticks with 2 tbsp lemon juice and 1 tbsp corn oil for at least 8 hours, or preferably overnight. 

To make the coating
Mix flour, curry powder and seasoning together in a shallow dish.
Toss the drumsticks in the flour mixture until well coated.
Tap off the surplus flour, reserving the unused flour for later.

Pre-heat oven to 220 C.
Place the nuts, coriander leaves, 1 1/2 tbsp of the reserved flour and cayenne pepper in a food processor and blend them finely. Transfer this to a plate.

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