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Almond-Crusted Drumsticks with Grilled Corn

I’ve often been asked if I’m a vegetarian. The short answer to that question is ‘no’. At least not a full-time vegetarian. During the past years meat has come to play a lesser role in our meals, and by now we usually only eat meat in one or two meals per week (often less). It’s really not something we think about, we just love to explore the endless possibilities of textures and flavours when cooking with vegetables, fruits, grains, nuts, and beans. I guess a proper label for my eating habits would be ‘Weekday Vegetarian’.

All right, let’s get to the recipe, which is a meaty one – the first of its kind on Blueberry Tales. Before we started this blog we had a talk about what kind of recipes we wanted to share. One of the main goals was that the recipes have to reflect what we actually cook and appreciate. So here’s the first meaty recipe, with more to come – just not as often as the plant-based ones.

We never really liked the classic breaded chicken, so for this recipe we wanted to create a healthier version and we tried to substitute the bread crumbs with ground almonds and paprika powder for extra flavour. It turned out so well that we would like to call on all of you to try this the next time you are to make any kind of breaded meat. The almonds add an amazing flavour and crunchiness to the chicken, while at the same time keeping it moist and juicy. And do we need to say it’s gluten-free as well?

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Almond-Crusted Drumsticks with Grilled Corn, Cucumber Salad, and Spicy Dip

(Makes 4 servings)

Almond-Crusted Drumsticks

8 chicken legs (drumsticks)
1 egg
1/2 cup / 75 g almonds (or sesame seeds, if allergic to nuts)

1 tbsp paprika powder

Salt + pepper

Preheat the oven to 200 C / 400 F.

Grind the almonds to a coarse flour in a blender or food processor. Transfer the flour to a bowl and mix with paprika powder, salt, and pepper. Whisk an egg in another bowl. Brush the skin of each drumstick with whisked egg and cover with almond flour. Place the drumsticks on a baking tray and bake for 40 minutes.

Grilled Corn

4 corn on the cob
Melted butter for brushing

Flaky sea salt

Heat a charcoal grill.

Peel the husks from the corn, leaving them attached to the base of the corn cobs. Brush the corn with melted butter and fry on the grill for 15 to 20 minutes, turning the corn frequently. In case of bad weather, you can fry the corn in the oven at 200 C / 400 F, or in a frying pan at medium heat, for 15 to 20 minutes. Serve with a drizzle of flaky sea salt.

Cucumber Salad

1 cucumber
1/2 red onion

1 large handful of fresh dill

1 tbsp olive oil

3 tbsp white wine vinegar

1 tsp honey

1/2 tsp salt

Prepare the marinade by whisking olive oil, vinegar, honey, and salt in bowl. Cut the cucumber and red onion in very thin slices – use a mandolin, if you have. Transfer to the marinade. Mix in some chopped, fresh dill.

Let it rest for 30 minutes before serving.

Spicy Tomato Dip

300 g tomatoes
1/2 red onion
1 glove of garlic
1 chili
1 tbsp coconut sugar
1 handful fresh basil leaves
1 tbsp olive oil
White wine vinegar
Salt + pepper

Chop onion and garlic, and fry in olive oil in a small sauce pan until light brown. Add finely chopped tomatoes, chili, and coconut sugar. Let it simmer for 20 minutes. Blend with a hand-held blender for a few seconds. Add chopped basil leaves and taste with vinegar, salt, and pepper.

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