Featured Maple Leaf Product: JMS Chicken Drumsticks (IQF) (26336)
|JMS Chicken Drumsticks, IQF (avg wt. 106 g)||5.3 Kg||11.7 Lbs|
|Yogurt, low fat||200 mL||6.8 Fl oz|
|Lemon Juice||15 mL||1 Tbsp|
|Garlic, minced||30 mL||2 Tbsp|
|Ginger, ground||5 mL||1 tsp|
|Cumin, ground||5 mL||1 tsp|
|Coriander, ground||5 mL||1 tsp|
|Chicken Base (low sodium)||15 mL||1 Tbsp|
|Curry Powder (for marinade)||30 mL||2 Tbsp|
|Tomatoes, canned, diced (pureed)||750 mL||3.3 cups|
|Curry Powder||30 mL||2 Tbsp|
|Paprika||15 mL||1 Tbsp|
|Yogurt, low fat (final stage)||250 mL||1.1 cups|
- Preheat convection or combi oven to roast at 300 F. Ensure the chicken drumsticks are fully defrosted. The seasonings will stick and cook better when defrosted.
- In a large bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, chicken base and curry powder for the marinade. Toss or dip the chicken drumsticks within the marinade and let sit for 20 minutes in the refrigerator.
- In a large pot over high heat, cook pureed tomatoes, curry powder and paprika for 7-10 minutes. In a 2" deep parchment lined hotel pan, place all the marinated chicken drumsticks on the bottom and top with the pureed tomato liquid.
- Cover with foil and roast at 300 F for 1-1.5 hours, depending on the heat of the oven. Ensure the chicken reaches an internal temperature of 170 F (77 C) prior to serving. After removing from the oven, whisk in the low fat yogurt in the cooking liquid. Serve chicken with the cooking liquid.
Plate the chicken with braising liquid on top. Serve with steamed rice and mixed vegetables (both sides are not included in the nutritional analysis).
Nutritional Info per 263 grams / 9.2 oz
|Calories (50.7% from fat)||362 kcal|
|Saturated Fat||5.35 g|
|Trans Fat||0.000 g|
|Dietary Fiber||0.7 g|
|Vitamin A||0 RE|
|Vitamin C||5 mg|