For 4 portions


8 chicken drumsticks, free range

2 cloves of garlic

salt and pepper

1 tsp sweet Hungarian paprika

1 tsp hot paprika

1 tbs marjoram


1 cup of red currants

1 tsp of fresh savory or thyme

a pinch of hot pepper, preferably Aleppo

salt and pepper

1 tbs honey

1 tbs cold pressed canola oil

My mother makes the best chicken in the world, at least according to my younger nephew. This chicken is being called divine. Long time ago, when he was younger, he used to have this chicken at the grandparents’ home after school. My parents were picking my nephews up from school and they were having dinner with them, before my sister got from work to take boys home. One day when my sister picked boys up from the grandpas, she asked Peter: so what did you have to eat today? Chicken, he replied. And how was it? Mom, it was divine, just divine! So, anytime my mother  asked him, what would you want to have to eat today? And the answer always was: Divine chicken!

You can also make my mother’s divine chicken, here is the recipe. I have added to it some red currant dip. Ready for my mother’s divine chicken drumsticks?


Wash the drumsticks (I know, I know, we should not wash them), anyway,  rinse and dry them with paper towels. Put the drumsticks  in a bowl, season with salt and pepper, add the pressed garlic clove, sweet and hot paprika and herbs. Let marinate in the refrigarator overnight. Heat the oven to 350F(180C). Place the chicken drumsticks in a roasting pan, add another clove of garlic, minced and roast the drumsticks for 40-45 minutes, until crispy on the outside but juicy inside.

While the chicken is roasting, rinse the red currants, remove them from the stems, put in a saucepan together with  the herbs and hot pepper and cook until the currants start to fall apart. Season with salt and pepper and off the heat  sweaten with honey and add the canola oil. Serve with some potatoes and salad.

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