Roasted chicken drumlets with raita and Chinese spiced sauce

Photo by Wai Lin Coultas

A fuss-free delicious finger food for Christmas.

By Wai Lin Coultas

A FUSS-FREE delicious finger food to go swimmingly well with a wide range of celebratory cocktails splashed out over Christmas.

This chicken recipe delivers another layer of yuletide entertainment as guests dunk succulent roasted drumlets into warm Chinese spiced sauce and chilled minty raita – to tickle the most discerning of taste buds!

Ingredients
13 chicken drumlets
1 lettuce heart, leaves only sprigs of fresh dill iodised salt

Marinade/sauce
4 sprigs fresh thyme, leaves only
2 sprigs chopped fresh rosemary
2 tsp Chinese five spice
2/3 tsp chilli flakes
3 tbsp thickened cream
3 tsp tomato paste
2 tbsp dry gin
3 tbsp white wine vinegar
6 tsp iron bark honey

Raita
1/2 cucumber, grated and liquid squeezed out
8 sprigs fresh mint, leaves finely chopped,
1 sprig tip retained
4 tbsp Greek yoghurt

Instructions
Mix marinade ingredients, season with salt. Marinate chicken drumlets for 1/2 day in fridge, covered.
Combine raita ingredients, chill in fridge, covered.
Roast marinated drumlets on baking paper in oven pre-heated to fan forced 200°C for 25 to 30 minutes till lightly charred.
Meanwhile, lightly reduce left-over marinade on low heat to consistency of sauce. Keep hot.
Lightly coat roasted drumlets in hot juices on baking paper.
Serve coated drumlets hot on a bed of lettuce leaves and dill sprigs.