These delicious BBQed drumsticks can be accompanied by rice or potatoes with some vegetables to make a great meal.
• 5 mL (1 tsp) canola oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 15 mL (1 tbsp) chopped fresh thyme
• 10 mL (2 tsp) chili powder
• 1 mL (¼ tsp) fresh ground pepper
• 500 mL (2 cups) tomato passata
• 175 mL (¾ cup) chopped pitted Medjool dates
• 60 mL (¼ cup) cider vinegar
• 15 mL (1 tbsp) Worcestershire sauce
• 5 mL (1 tsp) hot pepper sauce
• 10 skinless chicken drumsticks (about 1 kg/2 lbs)
1. In a saucepan, heat oil over medium heat and cook onion, garlic, thyme, chili powder and pepper for 3 minutes or until softened. Stir in tomato passata, dates, vinegar, Worcestershire and hot pepper sauce and bring to a simmer for 5 minutes. Remove from heat and let cool slightly. Scrape into blender and purée until smooth. Makes about 625 mL (2 ½ cups) of sauce.
2. Place drumsticks on greased grill over medium heat for 10 minutes. Turn and grill for 5 minutes more. Start brushing with about 250 mL (1 cup) of sauce, turning often and basting for about more 10 minutes.
3. Serve with some of the remaining sauce, if desired. Cover and refrigerate remaining sauce for up to 2 weeks.
• You can use the same amount of skinless, bone-in chicken thighs instead of drumsticks.
• Food safety move: measure out 250 mL (1 cup) of the sauce for basting the chicken. Cover and save the rest in the fridge for later.
• Passata is cooked tomatoes that have been crushed and strained, and it’s usually sold in a tall glass jar.
• Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.
For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations.