Deviled Drumsticks

Recipe Ingredients

2 tablespoons	30ml	Mango chutney
2 tablespoons	30ml	Tomato paste or ketchup
2 tablespoons	30ml	Worcestershire sauce
1 teaspoon	5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Anchovy paste - (optional)
1		Cayenne pepper or hot pepper sauce
1/2 cup	99g / 3.5oz	Butter - melted
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil
8		Chicken drumsticks

Recipe Instructions

Put chutney in bowl, chopping up any large pieces of fruit. Stir in tomato paste, Worcestershire sauce, nutmeg, anchovy paste (if using), cayenne, butter and salt and pepper to taste. Mix well and taste for seasoning.

Cut skin from drumsticks and pull it off. (A little salt on your fingertips will help you grip chicken skin.) With point of knife, slash meat on each drumstick diagonally several times. Brush some of chutney mixture onto each drumstick, working it into cuts in meat.

Arrange drumsticks on oiled broiler rack and broil 3 to 4 inches from heat, turning once during cooking and basting frequently with remaining mixture and any pan juices. Cook until drumsticks are well-browned and tender, about 10 to 12 minutes each side. Discard any remaining mixture.

Serve hot or cold. (To reheat, wrap in foil and warm in a 350-degree oven about 10 minutes.)

This recipe yields 4 servings.

Each serving: 426 calories; 335 mg sodium; 206 mg cholesterol; 26 grams fat; 5 grams carbohydrates; 42 grams protein; 1 gram fiber.

Source:
The Los Angeles Times, 10-06-1999

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