Another winner from Rachel Ray’s magazine! I think I’m going to have to subscribe because I really like these recipes I’ve tried lately. This one was not fast, but it was easy!! I marinated the chicken the night before and left it in a Ziplock in the fridge just waiting for us. While it was in the oven, I made the rice and prepped the cucumbers. RRs method for making the rice took longer than her recipe said it should, so I will just make the suggestion to prepare jasmine rice according to your package’s directions. If you’d like to see what she suggests, check it out on her website. Apologies for a “2 seconds before I bit into it” picture! I promise to step the photography up here soon! 🙂 But for now, just use your imagination. This one was good! The chicken moist and flavorful (not just in the skin!) and the cucumbers and rice were a perfect compliment. I also served some spring rolls and we were a happy, well fed family!
Source: Adapted from Rachel Ray Magazine
Yield: 4 servings
1/2 bunch cilantro, stems and leaves separated and coarsely chopped
3 cloves garlic
2 tbsp. oyster sauce
1 lime, juiced
Salt and pepper
8 chicken drumsticks
2 cucumbers—peeled, halved lengthwise and thinly sliced crosswise
Jasmine Rice – prepared according to package directions
In a food processor, puree the cilantro stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.
Position a rack in the upper third of the oven and preheat to 400°. Place the chicken on a foil or parchment-lined baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.
In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.