Spiced marmalade chicken drumsticks with blue cheese sauce
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Spiced marmalade chicken drumsticks with blue cheese sauce
Recipe by John Whaite
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
30Kcal
Fat
16gr
Saturates
7gr
Carbs
9gr
Sugars
9gr
Fibre
0gr
Protein
32gr
Salt
1.2gr
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
Ingredients
- 4 tbsp fine-cut Seville marmalade
- 1 tbsp cider vinegar
- 1 tbsp light soy sauce
- 1 tsp cornflour
- 1 Scotch bonnet chilli, very finely chopped, seeds left in
- 3 garlic cloves, crushed
- 25g root ginger, finely grated
- ½ x 31g pack coriander
- 1kg chicken drumsticks
For the blue cheese dipping sauce
- 75g Gorgonzola piccante or Roquefort
- 150ml soured cream
- a squeeze of lemon juice
- ½ tsp Tabasco
- 8 sliced cornichons, drained and sliced
- 2 spring onions, finely chopped
Step by step
Get ahead
Prepare to the end of step 3 up to 24 hours ahead and keep in the fridge until ready to cook. Make the blue cheese sauce, cover and chill overnight.
- Put the marmalade into a pan with the vinegar. Mix together the soy sauce and cornflour until well combined, then add to the pan with the chilli, garlic and ginger. Bring the mixture to a boil, and cook, stirring, for a minute – it should thicken a little. Remove from the heat and cool to room temperature. Preheat the oven to 220°C, fan 200°C, gas 7.
- Remove the stalks from the coriander, chop finely (save the leaves) and add to the sauce.
- With a sharp knife, make 2 deep slices across each drumstick. Add them to a bowl with the sauce and massage the sauce into the meat.
- Put the drumsticks onto a foil-lined baking tray and cook for 30-35 minutes, until cooked through and starting to caramelise.
- Meanwhile, make the dip: whiz the crumbled cheese and soured cream with lemon juice and seasoning, then add Tabasco to taste. Stir in the cornichons and spring onions, reserving a few onions to sprinkle on top.
- Serve the drumsticks scattered with coriander leaves, and the sauce on the side.
