Cooking With The Kids #3 - Chicken Drumsticks with BBQ Sauce

It's been a busy few weeks, what with the school holidays and everything. For some reason I had convinced myself there would be loads of time to do cooking with the kids 2-3 times a week. I was kidding myself! With trips away, day trips, and me working almost every day in between to pay for it all there's been hardly any time to cook WITH them (more a case of quickly whip something together before they start eating the furniture!)

BUT! I've managed to do SOME! Tom chose Chicken Drumsticks! Which luckily is a nice a quick meal without too much fuss. Perfect for a hungry 3 year old (and his brothers)

Chicken Drumsticks with BBQ Sauce

Serves: 4 | Prep Time: 10 mins | Cooking Time: 30 mins

Ingredients

8 Chicken Drumsticks

Oil

Salt & Pepper

1 tsbp Paprika

4 tbsp Lemon Juice

Sauce:

4 tbsp White Wine Vinegar

4 tbsp Soy Sauce

5 tbsp Ketchup

2 tbsp Soft Brown Sugar

1 tsp English Mustard Powder

1 tsp Paprika

1 pinch Crushed Chillis

Salt & Pepper

Method

Pre heat the oven to GM 7 / 200c / 400f

Add oil to a roasting tin and heat in the oven

Once hot, add the chicken (be careful of spitting)

Sprinkle over salt & pepper, paprika and lemon juice

Put in oven for 30mins or till juices run clean

Meantime, mix all the sauce ingredients together, mixing well.

It is a good idea to taste the sauce as you go and

alter it according to personal taste, hotter, sweeter etc.

Serve the hot chicken with the sauce on the side.

We also made potato wedges, and Tom heated up a tin of

peas and carrots to serve with it.

The kids LOVED it, and their only complaint was that we didn't make enough!

Comments

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I need a bit of comfort food at this time of year. I really love this recipe from The Hairy Bikers: Liver and bacon with onions and gravy and freely admit that I have whipped this from the BBC Food website. I follow the recipe (but sometimes chuck some mushrooms in too) and split it four ways at 11 pro points per serving. It's a classic, and even my 6 year old likes liver cooked like this - the 4 & 2 year olds need a little extra ketchup to convince them. The Hairy Bikers’ traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals Ingredients 450g/1lb lambs’ liver , sliced and fully thawed if frozen 25g/1oz butter 2 tbsp sunflower oil 4 tbsp plain flour 1 onion , halved lengthways and sliced 125g/4½oz rindless streaky bacon rashers, each cut into 4–5 pieces 1 beef stock cube 500ml/18fl oz jus t-boiled water 1–2 tsp tomato ketchup salt and freshly ground black pepper Preparation method Rinse the liver in a cola

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