Though the holidays are now officially over, you can still indulge until the new year. Here is a flavorful take on a classic holiday staple: poultry and stuffing. Chicken drumsticks are seasoned with salt and pepper, smoky cumin, and then slathered with a mixture of olive oil, garlic, and rosemary. Cornbread stuffing is kicked up a notch with jalapenos and chives. Take advantage of these next few days before the New Year is upon us and the resolutions begin!
Roast Chicken with Garlic, Cumin, and Rosemary
About 14 chicken drumsticks
4-5 cloves garlic (minced)
3 sprigs rosemary (minced)
1/2 cup olive oil
3 1/4 teaspoons salt
1 teaspoon pepper
1 1/2 tablespoon ground cumin
1/2 stick melted butter
2 lemons (halved)
Clean chicken by stripping skin from bone. With a sharp knife, cut 2-3 slits into each piece of meat. Season drumsticks equally on both sides with 2 1/4 teaspoons salt, 1 teaspoon pepper, and 1 1/2 tablespoon cumin. Rub seasoning over the meat until equally distributed. Mince garlic and rosemary, and combine in bowl with olive oil. Then add remaining 1 teaspoon of salt and whisk together. Pour marinade over all of the meat and toss drumsticks until well coated. Set aside and let marinate for at least 2 hours, or overnight.
Preheat oven to 425 degrees; transfer chicken to roasting pan. In a small bowl, melt 1/2 stick of butter and brush evenly over both sides of chicken. Cut 2 lemons into halves and place in between drumsticks. Roast chicken for about 1 hour to 1 hour fifteen minutes, and turn halfway through. When done, chicken should be browned and tender and slip easily from the bone. Squeeze lemons and spoon pan drippings over chicken before serving.
1 package prepared cornbread
3 stalks celery (finely chopped)
1 small/medium yellow onion (chopped)
2 cloves garlic (minced)
1 jalapeno pepper (finely chopped)
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup olive oil
1/2 stick butter
2 tablespoons butter (for topping)
Prepare one package of cornbread according to instructions (or buy store bought cornbread). Once cornbread is prepared, set aside and let cool. Once cooled, crumble cornbread into a large mixing bowl and set aside. Pre-heat oven to 375 degrees. Chop onions, celery, jalapeno pepper; mince garlic and set aside. In a large saucepan, heat 1/2 stick of butter and 1/4 cup olive oil. Once butter has melted and oil is hot, add onions and celery and jalapenos and let cook until onions are translucent. Season with 1/2 teaspoon salt and dash of pepper. Next, add garlic and cook for about 2 minutes. Once onions, celery, and garlic are cooked, pour contents over the crumbled cornbread. Chop parsley and chives and mix into cornbread. Then add 1 cup chicken stock. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and mix well. Once all ingredients are incorporated, transfer contents into a buttered/greased baking dish (9X8). Take remaining two tablespoons of butter and cut into tiny cubes to dot over the top. Bake at 375 degrees for about 30-35 minutes or until top has browned.