Recipe - Ethiopian-Style Broiled Drumsticks

One half teaspoon Ginger; ground
One half teaspoon Cardamom; ground
1 teaspoon Coriander; ground
One half tablespoon Turmeric; ground
One half tablespoon Mustard; ground
One half teaspoon Fenugreek seeds; crushed
One half teaspoon Nutmeg; ground
One half teaspoon Cinnamon; ground
One half teaspoon Allspice; ground
2 tablespoon Cayenne pepper
1 Dried cayenne chile pepper;
seeded, minced
One fourth cup Paprika
1 One half teaspoon Salt
1 One half teaspoon Black pepper; ground
One fourth cup Dry red wine
2 tablespoon Peanut oil
2 tablespoon Orange juice
12 Chicken drumsticks

For the spice paste, mix first 12 ingredients plus 1 One half teaspoons salt and
1 One half teaspoons pepper in a small skillet. Cook over low heat, stirring
constantly to form a smooth paste, for about 2 minutes. Remove from heat
and stir in oil, wine and orange juice.

Rub each drumstick evenly with this spice paste, then transfer them to a
large nonreactive bowl; cover and refrigerate 2 hours. (Can be refrigerated
overnight.) Heat the broiler. Transfer drumsticks to a broiling pan. Broil
drumsticks, turning once, until browned and cooked through, 20 to 25
minutes. Serve immediately. Makes 4 servings.

Note: Chicken drumsticks are marinated in a peppery spice paste or
'berbere,' which is a staple of Ethiopian cooking. Some of the more exotic
spices have been omitted here, but this recipe still uses the traditional
Ethiopian method of sauteeing the spices to bring out their flavor.

As a refreshing contrast to the spicy chicken, serve a fruit salad of cubed
honeydew, cantaloupe, banana, pineapple, and papaya tossed in lime and
pineapple juices.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998