Look To The Lord

Nigella Lawson does not need much of an introduction. Her passion for good, homemade food ties all of us together. She is unpretentious when comes to food. She loves food and she raids her fridge for midnight snack in her silk pajamas. Some people do it, I do too. Well, maybe not in silk pajamas.

Nigella has written many cookbooks and one of my favourite is Nigella's Kitchen. For this month Cook Like A Star 'Nigella Lawson' I will be cooking mostly from this book. Let's start with this African Drumsticks, page 46.  Nigella calls these African drumsticks because the recipe was given to her by her African friend and she tweaked it to her taste and style.

Though the drumsticks are good, especially with the couscous, the only African influence I can think of is the addition of apricot jam. These drumsticks also taste very much like Delia Smith's Devilled Chicken,
Overall, it is still a good simple dish with an exotic name to make to impress your family and friends.

African Drumsticks
Adapted from Kitchen - Recipes From the Heart of the Home

Ingredients

80ml Worcestershire sauce
4 tbs tomato sauce
2 tsp English mustard powder(dijon mustard)
1 tsp ground ginger
1 tbs apricot jam
1 onion, finely chopped
8 chicken drumsticks
1 tbs of garlic oil (olive oil and 1 tablespoon chopped garlic


Method

• Preheat the oven to 200C
• Marinate the chicken in the Worcestershire sauce, tomato sauce, mustard powder, ground ginger, apricot jam and the chopped onion. Leave to marinate in the fridge overnight. Pour the olive oil and garlic into an ovenproof dish and arrange the chicken in the dish snugly. Pour over any remaining marinade.
• Cook for 45 minutes to 1 hour, basting once or twice, until the chicken is cooked through.

Couscous with Carrots and Rasins

Recipe: Own

Ingredients

1/4 cup cous cous

1/4 cup hot chicken broth

2 tablespoons grated carrots

2 tablespoons raisins

2 tablespoons cashew nuts, toasted

flat leaf parsley to garnish

Mix couscous, raisins and carrots in a bowl. Pour the hot chicken broth and quickly covered with a clingwrap. Leave it for 5-8 minutes. Fluff the couscous with a fork and sprinkle cashew nuts just before serving.

This post is linked to Cook Like A Star 'Nigella Lawson' hosted by Zoe from Bake for Happy kids,
Joyce from Kitchen Flavour and Anuja from Simple Baking

Look to the LORD and his strength;seek His face always.  1 Chronicles 16:11