I started off the new year with a bang by going on a cleaning frenzy. Last week I cleaned out the pantry, deep cleaned the bathrooms, cleaned out from under the bed, and cleaned and catalogued my fridge and freezer. When I told my mom about my cleaning and organizing, she said (with a laugh), "That's just sick". It was just what I needed after the fun of the holidays--and all the delectable food!--to get me cooking again.
Today I made some yummy buttermilk drumsticks. I got the inspiration for this recipe from Nigella Lawson's Buttermilk Roast Chicken --it has the same ingredients, just in different proportions.
You need chicken (I used drumsticks, but chicken breasts or thighs would be delish!), buttermilk or regular milk and lemon juice, garlic, olive oil, salt, pepper, ground cumin, and a little bit of maple syrup.
I didn't have any buttermilk, so I added the juice of one lemon to some whole milk and let it sit for a few minutes before mixing. I then peeled my garlic and crushed them with the flat side of a wide-bladed knife (I love crushing garlic; it's a really good stress release!)
Then I put the chicken in a gallon-size freezer bag, poured in all the ingredients, and shook everything up. Note: if the chicken was already in a freezer bag, make sure there aren't any holes in the bag before you start shaking everything up--it gets messy! I put the baggie in a dish and let the chicken marinade for about an hour and a half at room temp.
Look at those yummy drumsticks! They were cooked through after about 35 minutes, but I left them in for another 5 to 10 minutes so the skin would get all nice and crisp.
This chicken was easy to make, and my husband loved it. I served it with my easy buttered noodles and a simple spinach salad. And, needless to say, there weren't any leftovers!
Enjoy!
