Philippine roast chicken drumsticks with banana ketchup glaze

This recipe is taken from My Green Kitchen by Neena Truscott & Belinda MacDonald.

Ingredients

½ cup	Tamari
1	Lemon, use up to 2 lemons, juice only; alternatively use lime juice
2 Tbsp	Coconut oil, or duck or beef fat, melted
1 cup	Philippine spiced banana ketchup, plus more to glaze (see link below for recipe) (Main)
1 ¼ kgs	Chicken drumsticks (Main)
1 dash	Sesame oil
80 ml	Water
1	Chilli, fresh, sliced; use more according to taste or leave out if wished

Directions

1. Combine the tamari, lemon juice, melted oil andbanana ketchupand stir to combine. Season the chicken drumsticks with salt and pepper then massage them well with the marinade. Refrigerate covered for 2 hours, or overnight for best results.
2. Heat the oven to 180C. Remove the chicken from the marinade and place in a single layer in a roasting pan (or on a barbecue). Brush with a little sesame oil and add water to the pan. Roast for 30–40 minutes or until cooked through and golden, turning the chicken halfway through cooking and basting with more banana ketchup.
3. When cooked, place the drumsticks on a large platter and pour the sticky pan juices over the top. Sprinkle with the chilli and squeeze over some extra lemon juice. Serve with a fresh salad or a big bowl of green veges, with extra banana ketchup on the side.

Get the recipe for banana ketchup glaze

here