A simple marinade, frequent basting, good food! This dish was the result of a nothing-too-fancy day for me. I kept the wok aside, yawned at the thought of cooking rice and two accompanying dishes.
I felt so uninspired that I grabbed two bottled sauces off the shelf and decided that it was all I was going to have for a chicken marinade. Teriyaki and plum sauce? You can never go wrong.
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| Oven-Baked Teriyaki Plum Sauce Chicken |
How did it taste? Finger-licking flavourful sweet!
Ingredients:
For the chicken
- 4 drumsticks
- 1 tbsp teriyaki sauce (bottled)
- 1 tbsp plum sauce (bottled)
- ¼ tsp dried rosemary
1) Marinate chicken with teriyaki sauce, plum sauce and dried rosemary.
2) Line baking tray with foil before laying drumsticks on top. Leave aside.
For the potatoes and asparagus
- 4 large potatoes (cubed - one for each ramekin)
- 1 tbsp butter
- ¼ tsp dried rosemary
- Pinch of salt
- 8 to 10 stalks of asparagus (cut to fit into ramekins)
- A handful of shredded cheddar
1) In a bowl, mix potatoes, butter, rosemary and salt together.
2) Place potatoes into ramekins. Cover with foil.
How to:
1) Place baking tray with marinated drumsticks and ramekins with potatoes into oven.
2) Bake in preheated oven at 180C for about 40 minutes (until everything is cooked).
In between baking time
Baste drumsticks with marinade on the 15th minute. Baste every 7 minutes after.
Remove foil from ramekins 10 minutes before end of baking time. Add asparagus. Continue baking until asparagus is cooked (about 8 minutes). Then, sprinkle shredded cheddar on top. Bake for a minute and you're done.
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| From left (top): Marinate drumsticks. Buttering the potatoes. Place potatoes into ramekins. From left (bottom): Put everything into the oven. Baste drumsticks and remove foil from ramekins to add asparagus. Finally, top with shredded cheddar. |
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| Oven-Baked Teriyaki Plum Sauce Chicken |
Wait a minute... this recipe sounds like a lot of work. I could have sworn I started out determined to do things as 'easy' as possible.
