I was once at a beautiful function at theKol Tov Lounge restaurant in GoldersGreen. There was one dish served thatwas so outstanding that I had to gointo the kitchen to ask for the recipe.The owner, Mrs. Orit Glik, kindly gaveme the recipe, and I now share it withall of you, because I know you
- 3 chicken drumsticks -
- 3½ oz (100 grams) melted margarine -
- 1 tsp chicken-soup mix -
- 1 tsp corn starch -
- Mushroom Sauce
- 10 sliced mushrooms -
- 3 Tbsp diced onion -
- 3 Tbsp thinly sliced leek -
- 3 Tbsp nondairy creamer -
- Salsa Sauce
- 1 4 oz (115 gram) can tomato sauce -
- 3 Tbsp diced red pepper -
- 1 medium tomato, chopped -
- ½ tsp crushed fresh garlic black pepper (to taste) -
- ½ red chili, deseeded and chopped (optional for those who like it hot ‘n spicy) -
- 1–2 Tbsp olive oil -
- Teriyaki Sauce
- 3 Tbsp of teriyaki or barbecue sauce -
Preheat oven to 350°F (180°C). In a small dish combine margarine, soup mix, and corn starch and mix until smooth.
Using a very sharp knife, cut off the top of the bone and push down the skin and chicken. Cover just the exposed bone with aluminum foil. Brush chicken with half of the margarine mixture.
Place drumsticks, standing upright, in a lined foil pan and bake for 20 minutes. Baste with remaining margarine mixture and continue to bake for another 20 minutes. The chicken should be crispy on the outside and succulent and tender inside. Remove foil and serve with accompanying sauces.
Heat a little oil in a frying pan and sauté mushrooms, onion and leek until soft — about 15 minutes. Add coffee creamer and blend with a hand blender.
Heat olive oil and sauté all ingredients. Simmer over a small flame for 15 min. Blend with a hand blender until smooth.
I used a three-compartment dish, poured each sauce in a separate compartment, placed a drumstick on top and sprinkled some chopped chives over it.
This recipe was featured in Mishpacha Magazine's Family First, December 2010.