Sweet and Smoky Chicken Drumsticks with Cornbread and Broccomole
By OcadoLife
Published on 23 February 2022
The delicious sauce is sure to make these Sweet and Smoky Chicken Drumsticks with Cornbread and Broccomole a hit with the whole family. Chef, food writer and dad of one Ed Smith suggests marinating the chicken in advance, then getting the kids to help make the cornbread, mixing it up as they would a cake. The broccomole is a tasty twist on guacamole, and a clever way of sneaking broccoli onto the plate.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 2 tsp of sweet smoked paprika
- 1 tsp of tomato puree
- 2 tbsp of olive oil
- 1 heaped tsp of of dried oregano
- 1 lime, zested and juiced
- 1 kg of chicken drumsticks
- 5 medium tomatoes
- 2 tbsp of runny honey
- 2 tbsp of unsalted butter, for the tin
- 240 g of polenta
- 100 g of plain flour
- 1 heaped tsp of bicarbonate of soda
- 1 tsp of sea salt flakes
- 2 large eggs
- 150 g of whole milk
- 250 g of greek yoghurt
- 1 tin of of sweetcorn, drained
- 150 g of roasted red peppers (from a jar), finely sliced
- 350 g of broccoli, stems diced, florets separated
- 1 salad onion, finely chopped
Method
Step 1
In a large bowl, mix together the paprika, tomato purée, oil, oregano, lime zest and half of the juice. Add the chicken, toss to coat, then cover and marinate in the fridge for at least 1 hr, or up to 1 day.Step 2
When you’re ready to cook, preheat the oven to 190°C/170°C fan/gas 5. To make the cornbread, generously butter a rectangular 1.5-2L roasting or cake tin. In a large bowl, combine the polenta, flour, bicarbonate of soda and salt; in a separate bowl or jug, combine the eggs, milk, yoghurt, sweetcorn and peppers. Pour the wet ingredients into the dry and mix to create a batter; transfer to the buttered tin and bake for 45 mins.Step 3
Meanwhile, spread the chicken out in a single layer on a baking sheet or in a roasting tin, scraping all the marinade onto the chicken. Add 2 halved tomatoes, cut-side down. Place on the shelf under the cornbread and cook for 40 mins.Step 4
Meanwhile, make the broccomole. Bring a large pot of water to the boil, add the diced broccoli stems and cook for 5 mins, then add the florets and cook for 8 mins. Drain in a colander and cool under cold running water. Put in a food processor or blender, add the yoghurt and half the lime juice and blitz to a purée (or use a stick blender). Stir in the salad onion and 3 diced tomatoes; season to taste.Step 5
When the cornbread comes out of the oven, remove the chicken too. Turn the temperature up to 220°C/ 200°C fan/gas 7, drizzle the honey over the chicken, then return to the top shelf for 5-10 mins, until the skin is slightly charred. Let the cornbread cool for 5 mins before cutting into thick slices.Step 6
Serve the chicken with the tomatoes and juices, cornbread and broccomole.