Since starting the AIP, I’ve been tinkering with approved ingredients to flavour foods and I must say it involves thinking out of the box (my box, anyway). Matching flavours and ingredients is usually intuitive to me, though I have a tendency of layering many flavours (perhaps more than necessary). In this case I wanted to create a AIP-friendly marinade for meats. Since I had a big bag of frozen wild blueberries in my freezer, I figured it could be used as blueberries are high in pectin which would help thicken the marinade. In keeping with the nordic/boreal theme, I added some maple syrup as well. Everyone was pretty happy with the first attempt, and the drumsticks were nice eaten cold for a picnic, though freshly roasted is far more fragrant and juicy.
Roast chicken drumsticks with blueberry marinade
Ingredients (Serves 6)
For the marinade (makes approximately 1 cup):
- 1/2 cup frozen or fresh blueberries
- 4 green onions, roughly chopped
- 1 clove garlic, crushed
- 1 tbsp balsamic vinegar
- 3 tbsp maple syrup, divided
- 1/2 tbsp lemon juice
- Zest from 1 organic lemon
- 1/4 cup extra virgin olive oil
- Sea salt to taste
- 12 chicken drumsticks
Method
- Place all ingredients except for chicken drumsticks and 2 tbsp of maple syrup into a food processor
- Process until relatively smooth and emulsified
- Sprinkle sea salt generously over drumsticks and pour marinade over, coating evenly
- Allow to marinate for at least 1 hour
- Remove drumsticks from marinade and place onto a greased baking tray
- Roast in a preheated oven of 425°F for 35 minutes, turning halfway through
- Make the glaze: simmer marinade in a small saucepan with the remaining 2 tbsp of maple syrup until syrupy
- Brush drumsticks with glaze and continue roasting for 5 mins
- Turn over, brush again and and roast for another 5 mins
- Serve hot or cold
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