Thai drumsticks

Method4 steps

1. 1

   Step 1: Heat the oven to 200°C, 180°C fan, gas 6, and line a baking tray with foil. Wash the orange, finely grate all its zest, then squeeze it and measure two tablespoons juice from that same orange. Peel and crush the garlic clove (1). Mix all the sweet chilli sauce (2 tbsp), orange zest, measured orange juice (2 tbsp), garlic, red curry paste and quarter teaspoon salt in a bowl to make the glaze.

   Uses 2 tbsp sweet chilli sauce · Zest from 1 orange · 2 tbsp orange juice, from the zested orange · 1 garlic clove, peeled and crushed in step 1 · 1 tbsp Thai red curry paste · ¼ tsp salt for the glaze

2. 2

   Step 2: Add all eight raw chicken drumsticks to the glaze and turn until thoroughly coated. Wash hands and clean utensils that contacted raw chicken.

   Uses All the prepared glaze · 8 raw chicken drumsticks

3. 3

   Step 3: Arrange all eight coated drumsticks on the lined tray, spaced apart. Spoon any glaze left in the raw-chicken bowl over them before cooking. Roast for 35–40 minutes until the drumsticks are tender and cooked through, checking that the thickest part reaches 74°C without touching the bone. Continue cooking if needed.

   Roast glazed drumsticks until cooked through · 40 minUses All eight coated drumsticks and remaining glaze

4. 4

   Step 4: Serve the cooked drumsticks hot. To pack them for later, cool briefly and refrigerate in a shallow food container within two hours of cooking; keep cold during transport. Wrap or pack the chilled drumsticks when ready to take them with you.

   Uses All the fully cooked drumsticks