Chicken drumsticks stuffed with Peppadew and feta
The portions are modest and don’t overwhelm diners, like a T-bone or steak can do.
They are tasty and look delicious. The portions are modest and don’t overwhelm diners, like a T-bone or steak can do. And it’s a talking-point round the fire, because everyone wants to know how you did it. If you’re camping or travelling, fillet and stuff the drumsticks at home, and freeze them for your journey. And if you braai too many on the first night, they make wonderful cold padkos.
You’ll need:
• 24 chicken drumsticks
• a small bottle mild Peppadews
• a tub low-fat feta cheese
• salt and black pepper
Here’s how:
1. Get surgical. Debone the drumsticks (see how below).
2. Mix it. Chop up a Peppadew per drumstick, mix with crumbled feta and season with salt and pepper.
3. The fun part. Stuff each drumstick with the mixture. Pin the ends closed with a toothpick.
4. Hot legs. Braai until golden-brown and serve with couscous and salad.
Deboning the chicken: Easy as one, two three ... (and four).
1. Use kitchen scissors or a sharp knife to cut off the knuckle from the thin end of the drumstick.
2. Cut into the thick end and, using the knife point, slice around the knuckle and cut the bone free from the sinews and flesh.
3. Hold firmly on to the meat and pull the bone out.
4. Stuff the drumstick.
Other recipes to try out:
Spaghetti with smoked chicken and avocado
Honey-and-lemon chicken with veggies
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