Recipe: Bangladesh Drums (Chicken Drumsticks)

Cookbook

Bangladesh Drums

Bangladesh Drums by Kate Heyhoe

Serves 4 to 6

The Republic of Bangladesh, formerly East Pakistan, is bordered on three sides by India, and by the Bay of Bengal and Burma to the south. Bengali and Bangladeshi cooking may seem unfamiliar, but many Indian restaurants in the West are actually run by Bangladeshi families, who make chicken dishes similar to this platter of golden, baked drumsticks. Look for garam masala where Indian spices are sold, or make your own (see Chapter 12 for the recipe).

1/4 teaspoon saffron threads
1 tablespoon boiling water
6 cloves garlic
2 inches ginger, peeled and thickly sliced
1/3 cup fresh lemon juice
1 tablespoon ground half-sharp paprika
(or mix sweet paprika with ground chile)
1-1/2 teaspoons salt
1 tablespoon garam masala

4 pounds drumsticks or other chicken pieces

1. Crush the saffron into the water. Let soak 15 minutes.

2. In the work bowl of a hand blender or food processor, combine the garlic, ginger, lemon juice, paprika, salt, and garam masala. Add the saffron liquid and pulse until blended.

3. Rub the spice mixture over the chicken pieces. Marinate, refrigerated, 1 hour to overnight.

4. Heat oven to 400 degrees F. Arrange chicken pieces in a single layer in a baking dish. Cook about 30 minutes, turning halfway through, or until the inside is done and the outside is golden and crispy. Serve hot.

Buy the Book!

from:
A Chicken in Every Pot
Global Recipes for the World's Most Popular Bird
by Kate Heyhoe
Photos and Styling by Thomas Way & Kate Heyhoe
Capital Books
$24.95; Paperback
ISBN: 1931868328
Recipe reprinted by permission.