Cape Gooseberry Chicken Drumsticks
- Baking dish
- 2 cups Ripe cape gooseberries (or about half a hat full)
- 8 Portions Chicken drumsticks
- 5 Chilies (I used Cayenne medium heat)
- 4 tbsp Olive oil
- 2 tbsp Brown sugar (or white if you want)
- 1 teasp Salt
- ½ teasp Pepper
- Qty Sides: Asparagus, carrot, bread rolls, etc Enough for 4 people
- After washing,remove the tough stem end of the cape gooseberry and cut them in half placingthem all in a mixing bowl.
- Chop chillies andleave the seeds in for more heat or remove seeds for less heat (use appropriatechilli for your taste) then add to bowl.
- Add olive oil,sugar, salt, pepper and mix well.
- Place chickendrumsticks in a deep baking dish and pour the cape gooseberry marinade over thetop. Cover and leave in fridge for several hours (or overnight) to enhanceflavours.
- Bake uncovered inthe oven at 180C (356F) for about 50 minutes or until the chicken is fullycooked through. If the top starts to burn then you can cover it during thelater stages of cooking with a lid or alfoil.
- After cooking plateup by ensuring to spoon over the cooked berries and pan juices. Serve withwhatever sides you have prepared – I suggest asparagus, carrots and sourdoughbread rolls to mop up the juices – YUM!
It’s also different and if you grow the berries and as many other ingredients you can it makes the dish all the more special not just due to the freshness but the extra effort and knowledge about “where that food has come from” is always a kitchen table dinner winner conversation starter.