Great recipe MUST MAKE!!

[tbear1923]

I just made Chicken Drumsticks with Muhammara Sauce along with Cumin Herb Rice Pilaf from the same page of Gourmet 2/05 and let me tell you we were very impressed! The rice is so easy to make and very flavorful- pairs perfectly with the drumsticks. The muhammara sauce is so delicious - the meal melts in your mouth! A definate keeper in our house....

Let me know if you want the recipe.....

[HUNGRY!]

I would love the recipe. The DH is a fool for drumsticks!

[dlaboriel]

Please share the recipe. I'd like to try my hand at this. Thanks.

[linsleyd]

Thanks, I just put a sticky in mine to note the recipe.

[Peggy]

Yet another that would be thrilled to see the recipe!:)

Peggy

[tbear1923]

Chicken Drumsticks with Muhammara Sauce
3 Tbs toasted walnuts (I used more like 5 or 6 Tbs)
12 chicken drumsticks (I used a package of 6)
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 c. extra virgin olive oil (I think this could be signif. reduced)
1/2 c. drained bottled roasted red peppers
1/3 c. fresh bread crumbs from sandwich bread
1 garlic clove, minced and mashed to a paste with 1/4 tsp salt (I used more like 3 cloves and didn't mash- just threw in processor with rest of ingred.)
1 tsp pomegranate molasses or 2 tsp fresh lemon juice (I only had the juice on hand)
1/2 tsp ground cumin
1/8 tsp cayenne

Preheat oven 475 and place rack in lower third of oven. Pat chicken dry then rub with 2 Tbs oil (I don't think I used nearly that much), kosher salt and pepper. Place in large shallow heavy baking pan without crowding. Bake until golden (recipe states to not turn, however I turned mine once to get an even golden color and to crispin a bit I broiled it right at the end). While chicken bakes, blend together walnuts, and bell peppers through cayenne in food processor until very smooth. With motor running, gradually add 6 Tbs oil and blend until combined well (again, I think this can be reduced drastically). Season sauce with salt to taste and drizzle over baked chicken.

*** editors note- I also sprinkled the chicken with Penzey's aleppo pepper before baking, this added a great flavor!!!

Cumin Herb Rice Pilaf
1 1/2 tsp cumin seeds (I used ground because I was out of seeds)
1/4-1/3 c. scallions, thinly sliced- this is different from recipe but this turned out better
2 Tbs olive oil (i only used 1 Tbs)
1 1/4 c. long grain white rice (i used basmati)
1 c. chicken broth
3/4 c. water
1/4 tsp salt (if using low sodium broth increase salt to 3/4 tsp)
1/4 tsp pepper
1/3 c. finely chpped fresh flat-leaf parsley (I didn't use)

Cook cumin and scallions in 1 Tbs oil over med heat. Stir occasionally until scallions are softened. Add rice and cook one minute. Stir in broth through pepper and bring to boil. Simmer, covered, 15 min. or until rice is tender and liquid is absorbed. Let sit in pot 5 min. Fluff with fork and top with more scallion greens and parsley.

[Lillith]

Did you leave the skin on the drumsticks? I always remove the skin and was wondering if this recipe would be just as good w/skinless pcs.

[Judy K.]

I put a sticky note on this page of the magazine last night. I will move this to the top of my list.

[KristiB]

Yea! Another use for my Pommegranate Molasses!!

[Peggy]

Thanks for posting the recipe!:)

Peggy

[tbear1923]

I left the skins on (living a bit dangerously :p ) but I think it would taste just fine without the skins. I just had it as leftovers and it was fantastic the next day too!

by the way where did you find pomegranite molasses? I looked everywhere

[tbear1923]

(bump)

[RPM]

I may be off base here, but it is my understanding that the molasses is just pomagranite juice that has been reduced to molasses consistency. I was planning to make this recipe and planned to make my own since I have yet to see it in the store.
Richard

[Hammster]

It's not really molasses, just really thick pomagranate juice. It calls for fresh pomagranates, but I imagine as long as you have 4 cups juice it doesn't matter if it comes from a bottle instead of the fruit.

8 to 10 pomegranates, (for 4 cups juice)
1/4 cup sugar


1. Cut the pomegranates in half; juice them on a citrus reamer. You should have 4 cups. Strain the juice into a large, wide, heavy saucepan and add the sugar.

2. Bring the juice to a boil, reduce the heat and cook the pomegranate juice at a brisk simmer until dark, thick, syrupy, and reduced by two-thirds, 15 to 20 minutes. Transfer the pomegranate syrup to a sterile bottle or jar. It will keep for 2 months in the refrigerator.

Makes about 1 1/2 cups

[KirstenL]

You can find the pomegranate molasses at an ethnic food store--Middle Eastern. I've also seen it at some health food stores. It is out there, ready-made, but you may have to go out of your way to get it.

[hAndyman]

Thanks for the recipe, tbear1923. I made it with stir-fried chicken and it was good. I served it with some Persian Rice with dill and pistachios and a salad with clementines and toasted pistachios.
If anyone is interested, there is a good Muhammara dip that I love from Epi:

Muhammara

a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.
Makes about 1 3/4 cups. From Gourmet, Dec., 1993.

Andy's note: add oil as you see fit - some reviewers add as little as 2 Tbs while a number add about 1/2 cup.

[newcook]

I made the Chicken Drumsticks with Muhammara Sauce for supper. I made it almost exactly as it except I used skinless chicken thighs. Yum. I think I might try sprinkling the chicken with the Aleppo pepper the next time because I thought it could use a little punch. This is very different from anything I have made before so I can't compare it with anything. It is really easy to put together.

Thanks for posting the recipe.

Daniele