Sticky Cherry Drumsticks

The sweetness of cherries, combined with the heat of spices, makes a great marinade for chicken drumsticks. The chicken can be cooked over a barbecue or under a grill and served with a crunchy green salad (and lots of napkins for sticky fingers!).

Serves 6

• 400g Picota cherries, pitted
• 2 tbsp white wine vinegar
• 4 tbsp dark muscovado sugar
• A pinch of chilli flakes
• ½ tsp ground ginger
• ¼ tsp smoked paprika
• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• 1 garlic clove, peeled and crushed
• seasoning
• 12 chicken drumsticks

1. Place the cherries, wine vinegar, sugar, spices, and garlic into a small pan. Simmer gently, stirring occasionally for 10-12 minutes, until the fruit has softened.
2. Blitz with a hand blender and season to taste.
3. Place the chicken drumsticks into a large shallow dish and pour over the marinade.  Leave to marinate in the fridge for at least 30 minutes.
4. When ready to cook, place the drumsticks onto a barbecue or under a grill (reserving the marinade in the dish) and cook for 12-15 minutes. Turn and baste the drumsticks every minute or too with the remaining marinade, until cooked through.
5. Serve with a crunchy green salad.

Gluten-free