Using plum jam is a great way to add flavor, like in these Sriracha Plum Glazed Drumsticks. Plum jam with fresh ginger, garlic and Sriracha and (a few other simple ingredients) add delicious flavor and some heat. All in all these are pretty easy to whip up! Serve with rice and roasted vegetables.
I’ve been in a cooking-slash-food slump.
I have been severely slacking in the creativity department. I am in the mood to make nothing. Creativity levels are at a severe low and I’ll I crave are peanut butter and jelly sandwiches. This happens from time to time and I usually just go with the flow, but I really am in deep this time.
Send help. Or recipes ;).
I have however been having some fun using jams and preserves in recipes. Like this blueberry balsamic vinaigrette and now the Sriracha plum glazed drumsticks you see before you.
I must confess, I do purchase these jams as I have zero time (or seasonal fruit on hand) to make it from scratch. Plus the idea of making a whole batch of plum preserves for 1/3 of a cup seems a little daunting, if not ridiculous. At least that’s what I’m telling myself. HOWEVER if you can get your mitts on some good quality preserves and perhaps homemade (by the hands of some other lovely soul who indeed does have time) then I suggest you make this as soon as humanly possible.
The flavor and ease of this recipe is astounding.
I’ll be honest with you, the most daunting thing about these Sriracha plum glazed drumsticks may be peeling the chicken skins off of the drumsticks. I like to place my chicken drumsticks out onto the counter a good 30 minutes in advance –so they aren’t extremely cold and easier to handle. Then I start by peeling the skin back a little bit (towards the end with the smaller joint) then I use a paper towel to grip the skin and pull it the rest of the way off. All in all it should take about 8 to 10 minutes.
Make The Glaze:
Then in a bowl, combine 1/3 cup of the plum preserves, 1 clove grated fresh garlic, 1 teaspoon grated fresh ginger root, 1 teaspoon Sriracha, 1-1/2 cup of water plus 3 tablespoons of low-sodium tamari, 1-1/2 tablespoons rice vinegar, 1/2 teaspoon toasted sesame oil and 1/4 teaspoon white pepper.
Stir all of the ingredients together until combined.
Cook The Drumsticks:
Pour the plum Sriracha sauce into a wide 10 to 12-inch skillet, preheat to medium and nestle the drumsticks into the sauce.
Cover, bring to a bubble and cook for 10 minutes.
Uncover, turn the chicken and replace the cover and cook for an additional 15 minutes.
Then uncover, turn the chicken and cook uncovered for 15 minutes. Spoon the glaze over top until the chicken is fully cooked and the glaze has thickened.
Plate up these gingery Sriracha plum glazed drumsticks and glaze with the remaining sauce. Serve with rice, roasted veggies and…
Sriracha Plum Drumsticks
- 8 to 10 drumsticks
- 1 clove garlic, grated
- 1 teaspoon ginger paste
- 1/2 cup water
- 1/3 cup plum jam, or preserves
- 3 tablespoons low-sodium tamari
- 1½ tablespoon rice vinegar
- 3/4 teaspoon sriracha
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, sliced, for garnish
- Place the chicken drumsticks out onto the counter a good 30 minutes in advance --so they aren't extremely cold and easy to handle. Then peel the skin back a little bit (towards the smaller joint), using a piece of paper towel to grip the skin and pull it the rest of the way off. Repeat with the remaining drumsticks.
- In a small bowl add the garlic, ginger, water, plum preserves, tamari, vinegar, Sriracha, toasted sesame oil and white pepper. Whisk to combine.
- Heat a 10 to 12-inch skillet on medium heat. Pour in the sauce, add the chicken thighs and cover and cook for 10 minutes.
- Use tongs to turn the drumsticks, cover and cook for an additional 15 minutes.
- Uncover, turn the chicken drumsticks and cook (uncovered) for 10 to 15 minutes or until the chicken is fully cooked and the sauce has reduced and has thickened, spooning the glaze over top every so often.
- Plate the drumsticks onto a platter or individual plates and spoon any remaining sauce overtop. Sprinkle with toasted sesame seeds and sliced green onions for garnish.
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