Recipes

Naturally Brewed Soy Sauce

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kikkoman

Chicken drumsticks in tomato marinade

Ingredients for 4 portions Per portion: 2269 kJ / 542 kcal
2 kg chicken drumsticks 50 g dried tomatoes in oil 6 tbsp. olive oil 10 tbsp. Kikkoman Stir-fry sauce 2 tbsp. maple syrup 1/2 tsp. coarsely ground pepper 1 tsp. ground hot paprika For the salad: 1 red, 1 green and 1 yellow pepper 200 g mushrooms 2 garlic cloves 2 onions 3 tbsp. olive oil 3-4 tbsp. Kikkoman naturally brewed soy sauce 2-3 tbsp. balsamic syrup freshly ground pepper 1 tsp. maple syrup a few citrus thyme leaves

Ingredients for 4 portions

Per portion: 2269 kJ / 542 kcal

2 kg chicken drumsticks
50 g dried tomatoes in oil
6 tbsp. olive oil
10 tbsp. Kikkoman Stir-fry sauce
2 tbsp. maple syrup
1/2 tsp. coarsely ground pepper
1 tsp. ground hot paprika

For the salad:

1 red, 1 green and 1 yellow pepper
200 g mushrooms
2 garlic cloves
2 onions
3 tbsp. olive oil
3-4 tbsp. Kikkoman naturally brewed soy sauce
2-3 tbsp. balsamic syrup
freshly ground pepper
1 tsp. maple syrup
a few citrus thyme leaves

Preparation

Preparation time: 1h

Wash the chicken drumsticks and pat them dry. Dice the tomatoes and stir them together with the oil, Stir-fry sauce, maple syrup, pepper and ground paprika. Brush the marinade on the drumsticks and cook in a pre-heated oven at 200 ℃ (gas mark 4, convection oven 180 ℃) for approx. 40-50 minutes. Brush occasionally with the remaining marinade during the cooking process.

Halve the peppers, then clean, wash and cut them into large pieces. Wash and quarter the mushrooms. Peel the garlic and onion, crush the garlic and cut the onion into rings.

Heat the oil in a (grill) pan, add the peppers, mushrooms, garlic and onions portion-wise and sauté. Season with soy sauce, balsamic syrup, pepper, maple syrup and citrus thyme and serve the lukewarm salad with the chicken drumsticks.