Preparation time:
20 mins
Cooking time:
25 mins
Serves:
6
Sticky Taka Tala Drumsticks
By Chris Stephan
Ingredients
  • 12 chicken drumsticks
  • 1 bottle Beerenberg
  • Taka Tala Sauce and Marinade
  • 1 cup Israeli or pearl couscous
  • 2 cups water
  • Salt and pepper, to taste
  • ¼ cup currants
  • 2 spring onions, finely sliced
  • ¼ cup parsley leaves
  • Zest and segments of 1 orange
Method:

Preheat the oven to 180°C. Line a roasting tray with baking paper.

Toss the drumsticks in half a jar of the Taka Tala Sauce and Marinade. Place onto the baking tray and season with salt and pepper.

Bake for approximately 20 minutes in the oven, or until a little crisp and sticky. Whilst baking, brush them with some extra sauce twice during the cooking time.

In the meantime, prepare the couscous.

Put the water in a saucepan and bring to the boil, add the pearl couscous to the boiling water and stir. Allow to boil for 8 minutes or until the couscous is tender. Drain.

Mix together the cooked couscous, currants, spring onions and parsley. Season to taste.

Place the couscous salad on a serving tray, scatter with the orange segments. Place the chicken drumsticks on top of the salad, drizzle any pan juices over the chicken and sprinkle with orange zest.