Monday, July 31, 2006
This is the first time I've bought these chicken drummettes (the meaty part of the wing). The kids found them easy to eat and I would have packed them in their lunch had any survived dinner (I'll make more next time). I marinated them in yogurt and tandoori spice paste, then baked for 30 minutes at 200oC. Served with brown rice and saute of potatoes, red capsicum and spinach (Swiss chard) flavoured simply with mustard seed.
at 8:00 pm