Free Cooking Recipes

Sweet and sour dishes have long remained a firm favourite. Although any joint of chicken can be used, the dark meat has always proved most popular. Serve the dish with plain boiled rice.

SERVES 4 TO 6
8 to 12 chicken drumsticks
30ml/2 tbsp vegetable oil
1 small onion, chopped
1 carrot, cut Into small julienne strips
1 sweet green (bell) pepper, seeded and diced
1 small can pineapple slices in natural juice
(approx. 200 g/7 oz)
30 ml/2 tbsp clear honey
10 ml/2 tsp Worcestershire sauce
30 ml/2 tbsp tomato ketchup
15 ml/1 tbsp mango chutney
30ml/2 tbsp red wine vinegar
15 ml/1 tbsp cornflour (cornstarch)
2.5 ml/1/2 level teaspoon salt
Oven temperature: 200 °C/400 °F/Gas 6

Directions:

1. Heat the oil in a pan and saute the chicken drumsticks until browned.
2. Remove to one side.
3. Add the onion and cook until softened. Stir in carrots and cook for a further 3 minutes. Stir in the sweet green (bell) pepper.
4. Strain the pineapple juice into a measuring jug, and make up to 11/4 cups/300 ml/1/2 pt with cold water. Chop the pineapple roughly and add to the pan together with the juice.
5. Stir in the honey, Worcestershire sauce, tomato ketchup and chutney.
6. Blend together the vinegar and cornflour (cornstarch). Add to the pan with the salt. Bring to the boil stirring, cook for 1 minute.
7. Pour the sauce into a shallow (approx. 5 cups/2 pt) ovenproof dish.
8. Arrange the drumsticks on top. Cover and cook for 20 minutes.
9. Remove the cover and cook for a further 15 minutes.
10. Serve the drumsticks with a little sauce. Pass the remaining sauce separately.

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