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Coconut-Paprika Drumsticks with Potatoes

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Description

Defrost 2.5 lbs chicken drumsticks in the microwave. Make certain to put into a dish deep enough to collect liquids.

Preheat oven to 400 F.

Brush 13 x 9 inch glass baking dish with mixture of corn and olive oil. Pour liquids from chicken in.

In large pyrex bowl with lid mix 1 tsp tarragon leaf, 1 tsp Hickory-smoked salt, 1 tsp garlic salt, 2 tbsp coconut flour, 2 tsp ground paprika, and 1 tsp Saigon cinnamon. Place leg quarters in container, seal, and shake.

Arrange leg quarters as shown above in baking dish. Scrape any remaining spice mix into dish, sprinkling evenly across and in.

Wash 1.5 lbs ruby gold potatoes and place in dish between and around drumsticks. Dice up half of a medium-sized sweet onion and sprinkle across all. Place in oven for 65 to 70 minutes.

The chicken had a nice salty and rich flavor, with the coconut adding a subtle sweetness. According to my wife, even the bones were worth sucking on. The leftover spice mix absorbed the liquids and proved a nice garnish to the potatoes and chicken, a bit like stuffing.
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Comments4
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Xaigen's avatar
Why do you always have so many awesome recipes?! It's torment, I tell you! :L
I need to make these sometime, looks soooooo gooood, and I've got coconut flour in the fridge. :) I've never been a big fan of shredded coconut texture but the taste is great.