Friday, March 14, 2014

Paleo Spicy Masala Drumsticks

I first tried this recipe out when I was on a Whole30 a couple of years ago; it's so loaded with flavor and easy to make it was the perfect choice during the program. I still like to make it when the caveman asks for Indian-inspired food.

I like to whip up the marinade in the morning and let these sit all day in the fridge. The chicken really absorbs the seasoning. I also recommend cooking the chicken on top of a cookie drying rack on top of a foil-covered baking sheet. It helps the excess marinade to drip off and yield a less messy end result.

Paleo Spicy Masala Drumsticks

3 lbs. chicken wings or drumsticks
1 1/2 cups coconut milk
1 tbs. curry powder
1 tbs. garam masala
1 tbs. salt
2 tsp. ground black pepper
1 tbs. paprika
1 1/2 tbs. garlic powder

Combine chicken in a zip-top bag with coconut milk and seasoning. Seal bag and shake a little to mix. Allow to marinate in refrigerator for at least 2 hours.

When ready to cook, preheat oven to 425. Cover a baking sheet with tin foil and place a wire cookie drying rack on top. Lay out chicken on top of drying rack and discard marinade.

Cover with another sheet of tin foil and bake for 45 minutes. Remove foil and switch oven to broil. Broil for a couple of minutes, turning chicken until browned to your liking.