Philippine roast chicken drumsticks with banana ketchup glaze
This recipe is taken from My Green Kitchen by Neena Truscott & Belinda MacDonald.
- Combine the tamari, lemon juice, melted oil and banana ketchup and stir to combine. Season the chicken drumsticks with salt and pepper then massage them well with the marinade. Refrigerate covered for 2 hours, or overnight for best results.
- Heat the oven to 180C. Remove the chicken from the marinade and place in a single layer in a roasting pan (or on a barbecue). Brush with a little sesame oil and add water to the pan. Roast for 30–40 minutes or until cooked through and golden, turning the chicken halfway through cooking and basting with more banana ketchup.
- When cooked, place the drumsticks on a large platter and pour the sticky pan juices over the top. Sprinkle with the chilli and squeeze over some extra lemon juice. Serve with a fresh salad or a big bowl of green veges, with extra banana ketchup on the side.
Get the recipe for banana ketchup glaze here