Macadamia-stuffed Chicken Drumsticks

15 Ingredients

Number of servings

For the stuffing

1 clove garlic, crushed
1teaspoons dukkah
6 dates, deseeded and chopped
2 thick bacon rashers, finely chopped
125grams macadamia nuts, chopped
2tablespoons fresh flat-leaf parsley, finely sliced
2tablespoons olive oil
1 small onion, finely chopped

12 chicken drumsticks
4tablespoons olive oil
1 1/2teaspoons dukkah, save 1/2 tsp to serve
4 sprigs fresh rosemary, leaves picked (save 1 sprig to serve)
1 pinch salt
1 pinch freshly ground black pepper
1 lemon, wedges (to serve)

Method

Step 1 of 4

To make the stuffing, heat the olive oil in a frying pan over a low heat. Add the onion, and gently sweat for a few minutes until soft and translucent. Add the garlic, dukkah, dates, and bacon, and cook for a further 2 minutes. Add the chopped nuts, and cook, stirring constantly, for a further 2 minutes. Remove from the heat, and stir through the parsley. Set aside to cool.

Step 2 of 4

To stuff the chicken, rinse the drumsticks, and pat dry with kitchen paper. Carefully loosen and pull back the skin from each drumstick. Make a cut lengthways into the meaty part of each one, and spoon a little of the stuffing into the pocket. Press the side of the pocket together with your fingers, and pull back the skin firmly over the cut. Sit the drumsticks in a shallow dish.

Step 3 of 4

Mix together the olive oil, dukkah, and 3 sprigs of rosemary. Season with salt and black pepper. Pour the mixture over the drumsticks, turning them over and around to coat well. Leave to marinate in the refrigerator for 1 hour.

Step 4 of 4

Heat the barbecue or charcoal grill until hot. Grill the drumsticks over a medium heat, turning occasionally, for about 30 minutes, until cooked through. Baste with the marinade while cooking. Serve piled high on a serving dish, sprinkled with extra dukkha and rosemary leaves, and lemon wedges for squeezing over.