Spanish chicken drumstick fillets

2 hour 0 minute
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Roasting time of the chicken drumstick fillets may largely vary, which is why you’d better check their state regularly while roasting in the oven. If roasted too long, they may fall apart when served. Whoever likes may also add black olives and/or chopped coriander to the sauce.

Salt and pepper the chicken drumstick fillets and place them into a roasting tin.

Wash and slice the oranges, lemons and limes. Slice the ginger, the chilli pepper and coarsely chop the parsley. Add them all to the fillets. Pour some orange juice in the roasting tin and put it into the preheated oven. Roast the meat at a temperature of 180°C for 40 minutes. Take out the drumstick fillets from the juice and lay them on a plate. Filter the sauce into a pan and sift also the fruits through a sieve.

Bring the liquid to a boil, and add the cream and the white wine. Bring it again to a boil, while stirring, then thicken it with starch mixed with cold water. At last, add some orange liqueur to give it a piquant flavour. Salt if necessary.

When serving, lay the drumstick fillets on a plate, pour the sauce around them. Steamed rice provides a perfect garnishing.

  • 8 chicken drumstick fillets
  • salt, pepper
  • oil
  • 3 oranges
  • 2 lemons
  • 2 limes
  • 1 piece of a ginger (size of a nut)
  • 2 chilli peppers
  • 2 cloves of garlic
  • 1 big bunch of parsley
  • 3 dl orange juice
  • 2.5 dl cream
  • 1 dl white wine
  • 2 tablespoons orange liqueur
  • 2 tablespoons food starch

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