These smokey mexican drumsticks are a great lifesaver for busy weeks when you want something easy and delicious. It takes a little planning ahead which is nothing more than putting them in a marinade. This can be done overnight or with my little trick – I like to marinate them when I get home from the shop and then freeze the drumsticks in the marinade. This way, they marinate as they defrost and you come home to a prepped dinner ready to go in the oven.
I find tray bakes an easy option midweek. We both work full time and even though I adore food and cooking; there are still days when you want something easy. With tray bakes, the oven does all the cooking leaving me with time for other things. The flavours of this smokey Mexican drumstick tray bake are easy to replicate with haloumi, pork or even beef. But I like it with drumsticks. As with any ingredient, please buy the best you can afford. We buy free range from verifiable sources. It is more expensive, but not by much and the result is a much nicer dinner.
All these spices can be found at your general supermarket. The chipotles in adobo next to the tortillas and Mexican meal kits in tiny little orange cans. These little power houses bring the smokey and bring a little heat. Chipotles in adobo are smoked and dried jalapeños rehydrated and then canned in a sweet and tangy purée of tomato, vinegar, garlic, and some other spices. It creates a beautiful sauce that packs flavour and some heat but with plenty of balance and body.
I serve these drumsticks with roasted tomatoes, peppers and potatoes. Everything is on one tray and in it goes. A beautiful green salad on the side would be lovely, as would warmed tortilla breads if you have the time. For me? I prefer a squeeze of fresh lime juice over the top and away we go!
Ingredients
- 8 drumsticks
- 3x garlic cloves, minced
- 1x can of chipotles in adobo, blitzed until smooth
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp dried cumin
- 1 tsp ground cinnamon
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- 2 green peppers, roughly chopped
- 300gm baby potatoes
- 20gm dark chocolate, grated
- Fresh coriander to serve
Instructions
In a large bowl or tupperware container, place the drumsticks and then add the minced garlic, blitzed chipotles, paprika, oregano, cumin, cinnamon, white wine vinegar. Leave overnight to marinate or freeze straight away for a future easy meal.
Preheat the oven to 180 degrees. Lay out the drumsticks and scatter around the roughly chopped peppers and baby potatoes. Grate over the dark chocolate - this seems strange but adds a wicked depth to this dish. Bake for 45 minutes until everything is golden and cooked through. Pierce the thickest part of the drumstick to check; if the juices run clear they're cooked. Scatter over the fresh coriander and serve.
