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Cooking
Honey Chicken Drumsticks with Pumpkin Ragout
· 4 servings
Marinade
Melt the honey until it's as runny as possible. Mix it with a little oil (about 6 tablespoons of oil to 2 tablespoons of honey), then season with salt, pepper and garlic. Brush this marinade all over the chicken drumsticks. Ideally, let them rest in the fridge overnight.
Bake
Place the drumsticks in a covered roasting dish and bake in an oven preheated to 160°C for about 40 minutes. Drumsticks vary in size, so the cooking time may differ slightly.
Ragout
Wash the Hokkaido pumpkin and pat it dry. Cut it in half and scoop out the seeds with a spoon. Trim off the stalk and cut the flesh into roughly 5 x 5 cm cubes. Cut the onion into larger chunks.
Sear over high heat
Melt some butter in a large pan or pot. Add the onion and pumpkin cubes, and season with salt and pepper. Add about six sage leaves, finely chopped. Stir and sear over high heat for a few minutes.
Simmer until tender
Once the onion starts to turn golden and dark spots appear on the pumpkin, reduce the heat by half and add a splash of water. Cover with a lid and simmer until just tender.
Serving
Serve with rice, alongside the chicken drumsticks, sprinkled with fresh sage or sage leaves fried until crisp.