Wednesday, May 28, 2014

Hot Cinnamon Drumsticks

Now that I'm working with a regular schedule like most people (which I haven't done in 7 years), it is not a matter of choice anymore that I make food days ahead to snack on during work hours. At first I tried to do the apple/banana & nut butter thing. I ate raw almonds in bulk. I drank and drank and drank herbal tea. But all day? No, thank you. There's only so much you can take before you hear your insides wail, telling tales of personal tragedy, aching for grease. 

For a few days, I ordered what I would call nothing else but crap with the 21 year olds at the office but in reality, my body at 30 does not feel like it's 21. 

Maybe it should. Maybe I'm not doing enough. Maybe I should. 

So I started trying. I had already managed to go for 2 months without refined sugar, honey & yeast (which is a story I should tell in the next post). This had to be the next level - maintaining what I had already started with a few exceptions here and there. 

At this stage, I'm doing okay. No more crap. Clean eating. Happy body. Sort of self-satisfied me. Oh & here's a recipe that I like a lot: 

Hot Cinnamon Drumsticks
You'll need:

1 kg of chicken drumsticks
3 garlic cloves, minced
1/2 cup of vegetable oil + 3 tablespoons for cooking
1/4 cup of honey
1 tablespoon of mustard
2 tablespoons of fresh lemon juice
2 tablespoons of soy sauce
1 teaspoon of ground ginger
1.5 teaspoon of chili powder
2.5 teaspoons of ground cinnamon
250 ml of chicken stock
1/2 teaspoon of black pepper
Salt to taste

Excluding the chicken drumsticks, beat the rest of the ingredients in a bowl. Add the chicken and marinate for at least 8-12 hours.

Place a large frying pan on the stove and heat until medium hot and separate the chicken drumsticks into three batches.

For the first batch, brown on all sides then add approximately 80 ml of chicken stock and lower the heat. Cook for around 10-12 minutes until the chicken stock dries up entirely & the chicken is tender & nicely glazed.

Continue to turn the drumsticks to gain even color for another 1-2 minutes on medium heat.

Repeat with the next two batches. Allow the chicken to rest before serving.


  1. Pretty! This has been an incredibly wonderful post. Thank you for supplying

    these details.

  2. Thank you very much for such a lovely and informative post.


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