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.
YUM! Tandoori spice is a favorite...my fam really likes Indian food. I may have to try this one out.
ReplyDeleteI am definitely going to try out these drummettes with tandoori...delish!!
ReplyDeleteI must say I really enjoy your site and am hopeful that one day our paths will cross. You are a way cool Mom and a divine cook ~I cannot think of a better combo ;oD
Thanks kentuckymama for such kind words! Thanks for reading my blog so often, and I too have wondered if our real -- as opposed to virtual -- paths will cross one day. Do try tandoori chicken. usually I make them on the BBQ with chicken thighs or breasts which is good too.
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