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South Africans celebrate Christmas in very hot weather and this makes the traditional Western Christmas meal a chore to eat.
Break the tradition by cooking a light main meal. The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready.
They're packed with classic Asian sweet-and-sour flavours that appeal to younger palates.
Active time: 30 minutes.
Makes eight servings.
1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped, peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves
16 chicken drumsticks
Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes.
Stir in vinegar and boil until mixture is reduced by about half, about 2 minutes.
Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally.
Puree sauce in a blender until smooth. Cool to room temperature. Divide chicken between two large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air and marinate, chilled, turning bags over occasionally, at least 8 hours.
Preheat oven to 200C with rack in middle. Line a large, shallow, heavy baking pan with two slightly overlapping sheets of foil. Lightly oil foil. Arrange chicken, with marinade in one layer in pan. Roast chicken, turning once, until deep brown, cooked through and glazed, about 40 minutes total. - Epicurious.com