These spicy drumsticks are really tasty and perfect when you’re relying on the freezer for dinner!
Wine Suggestion: For some reason we always think of rosé when cooking Cajun food. This time it was the Chateau St Jacques d’Albas, La Chapelle en Rosé and we were delighted to find our rosé of the year.
Cajun-spiced chicken – serves 4
- 2 tbsp olive oil
- 2 tsp light brown sugar
- 2 tsp paprika
- ½-1 tsp cayenne pepper or chilli powder
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp ground coriander
- 8 chicken thighs or drumsticks or a mixture of both
Make the marinade by mixing everything but the chicken together.
Rub the chicken pieces in the marinade, cover and refrigerate for 1 least an hour or up to 4 hours.
Preheat the oven to 200C/Gas 6.
Spread the chicken pieces out on a roasting tray and cook at the top of the oven for 40-45 minutes, turning occasionally, until golden brown and cooked through.
(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)
Jono & Jules do food & wine 
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