I bought a pyrolytic Miele oven that has a self-cleaning mode. It can be heated up to a very high temperature to incinerate any food residue in the interior of the oven wall into ash which can be wiped away after the oven has cooled down. Yes, a pyrolytic oven is definitely more expensive than a non-pyrolytic oven but it saves me time and stress cleaning a dirty oven.
I would like to share my family favourite honey spiced chicken recipe.
Ingredients for marinade:
2g of dried chillies. If you like it spicier, you can add more chillies. These chillies have to be soaked to soften and deseeded.
2 tablespoon of curry powder. If you want to make it less spicy, just add 1 tablespoon instead.
40g of shallots paste.
20g of garlic cloves paste.
25 g of ginger paste.
1 teaspoon of ground cardamon.
1 teaspoon of ground cinnamon.
10 chicken drumsticks with skin on.
200g of tomato puree.
2 tablespoon of brown sugar.
40g of honey.
2 teaspoon of salt
Place all the chicken drumsticks in a large bowl. Combine all the above ingredients and pour it over the chicken drumsticks; stir to coat. Cover with cling wrap.
Marinate for at least 30 minutes. If you have the time it is better to marinate it longer.
In the meantime, preheat oven to 180 degrees Celcius at fan-forced.
Arrange the chicken drumsticks on the roasting rack. Reserve the marinade for basting.
Bake for 15 minutes, then baste it with marinade.
Bake for 15 minutes again and baste with the marinade further.
Bake 5 more minutes until glaze is sticky.