Chicken Drumsticks with Ginger and Lime - Kalamata Papadimitriou
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Chicken Drumsticks with Ginger and Lime


8 chicken drumsticks
80 ml dry red wine
60 ml Pomegranate Balsamic Cream with Stevia* Papadim’s
100 ml olive oil
1-2 limes, juice and zest
½ onion, finely chopped
2 cloves garlic, finely chopped
1 ½ tsp ginger powder
1 ½ tsp turmeric
1 ½ tsp honey
Salt, to taste
Freshly ground pepper, to taste

*balsamic cream with sweetener from the stevia plant 

  • Wash and dry the chicken drumsticks.
  • In a deep bowl, combine the wine, Pomegranate Balsamic Cream with Stevia*, half of the olive oil, the juice and zest of the limes, onion and garlic.
  • Add the chicken drumsticks, turn them over so they are fully coated by the marinade, cover the bowl with cling film and allow the drumsticks to marinate at room temperature for about 3 hours.
  • Preheat the oven at 200ο C.
  • Remove the chicken drumsticks from the marinade; reserve the marinade.
  • Place the drumsticks in an oven-proof dish that is large enough to hold them in one layer; drizzle the rest of the olive oil on the drumsticks.
  • Sprinkle with salt and freshly ground pepper and bake for about 15 minutes until golden brown.
  • In the bowl with the marinade, add the ginger, the turmeric and the honey; mix thoroughly until the ingredients are well combined.
  • Take the oven proof dish out of the oven and pour half of the marinade over the drumsticks; return the dish in the oven and bake for another 10 minutes.
  • Flip the drumsticks over, pour the remaining marinade over them, and bake for another 10 minutes before removing the dish from the oven. While the chicken is cooking, make sure that it does not become too dry.
  • Better have some hot water ready just in case; if necessary, only add a little bit at a time. The chicken drumsticks must be left with their sauce only.

*balsamic cream with sweetener from the stevia plant






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