Chicken Drumsticks With Muhammara Sauce Food

CHICKEN DRUMSTICKS WITH MUHAMMARA SAUCE

Steps:

• Put oven rack in lower third of oven and preheat oven to 475°F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes.
• Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes.
• While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, gradually add remaining 6 tablespoons oil and blend until combined well. Season sauce with salt and drizzle over baked chicken.

MUHAMMARA CHICKEN SANDWICHES

Steps:

• Poach the chicken: Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with salt. Bring to a boil, skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
• Meanwhile, make the muhammara: In a food processor, combine the roasted red peppers and walnuts. Pulse for about 30 seconds to coarsely chop. Add the Aleppo pepper, cumin, lemon juice, pomegranate molasses and 1 teaspoon salt. Puree until smooth, about 1 minute. Keep the processor running and pour in the olive oil in a thin stream. Process until incorporated, and add more salt if necessary. Transfer to a bowl or airtight container and cover. Muhammara will keep in the refrigerator for up to 1 week.
• Transfer chicken to a cutting board and discard the poaching liquid. When cool enough to touch, thinly slice the chicken against the grain at an angle.
• To assemble the sandwiches, generously spread the muhammara on each piece of the bread. (Save any leftovers to enjoy as a dip or spread.) Divide the chicken slices among the bread bottoms. Top with the arugula, cover with the bread tops and press down slightly to adhere. Serve immediately, or wrap and chill to serve up to 4 hours after assembly.

EASY BAKED CHICKEN DRUMSTICKS WITH MUSHROOMS

Steps:

• Preheat oven to 200c.
• Rub the chicken with some olive oil, season with salt and pepper, then place in baking tray with enough room so there is gaps around them, then put in the oven.
• Bake for 15 minutes, scatter the garlic cloves (reserve one and dice it while cooking the chicken) around the chicken, return to the oven and bake for another 30-35 minutes until the chicken is tender.
• When done, remove the chicken to a plate and cover with foil, then a teatowel.
• Drain the juice from the oven tray and reserve it.
• Heat up a frying pan and fry the reserved, chopped, clove of garlic in some oil (about a tbsp), then add the mushroom, and the reserved juices and saute until tender.
• Serve the chicken drumsticks on a bed of rocket (one handful per person), with the mushrooms on the side, a lemon wedge, and scatter the roasted garlic around it.
• Lovely with a glass of white wine!