
This recipe first appeared in Food magazine issue 59.
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Ingredients
Method
1.Heat the oil in a frying pan and lightly brown the drumsticks so they just start to colour. Remove the chicken from the pan, place it in the slow cooker and scatter over the chopped onion and garlic.
2.Combine the ginger, stock, juice, zest, sweet chilli sauce, marmalade, soy sauce, vinegar and brown sugar. Whisk in the tapioca flour and pour the mixture over the drumsticks.
3.Cook on high for 4-5 hours, or on low for 7-8 hours, or according to the appliance instruction manual for cooking drumsticks. If the sauce needs additional thickening, add the cornflour and simmer for a minute or 2 until it has thickened. Serve with rice and vegetables.
Note
- Chicken skin is fatty. To prevent the sauce from being greasy, remove the skin from the drumsticks by grasping it with a piece of kitchen paper and simply pulling off like a stocking.