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I was once at a beautiful function at the Kol Tov Lounge restaurant in Golders Green. There was one dish served that was so outstanding that I had to go into the kitchen to ask for the recipe. The owner, Mrs. Orit Glik, kindly gave me the recipe, and I now share it with all of you, because I know you will love it!
3 chicken drumsticks
3 and 1/2 ounces (100 grams) melted margarine
1 teaspoon chicken soup mix
1 teaspoon Gefen Corn Starch
10 sliced mushrooms
3 tablespoons diced onion
3 tablespoons thinly sliced leek, cleaned
3 tablespoons non-dairy creamer
4 ounces/115 grams Tuscanini Tomato Sauce
3 tablespoons diced red pepper
1 medium tomato, chopped
1/2 teaspoon crushed fresh garlic
black pepper (to taste)
1/2 red chili, deseeded and chopped (optional for those who like it hot ‘n spicy)
1–2 tablespoons olive oil
3 tablespoons Haddar Teriyaki (or use barbecue sauce instead)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a small dish combine margarine, soup mix, and corn starch and mix until smooth.
Using a very sharp knife, cut off the top of the bone and push down the skin and chicken. Cover just the exposed bone with aluminum foil. Brush chicken with half of the margarine mixture.
Place drumsticks, standing upright, in a lined foil pan and bake for 20 minutes. Baste with remaining margarine mixture and continue to bake for another 20 minutes. The chicken should be crispy on the outside and succulent and tender inside. Remove foil and serve with accompanying sauces (recipes follow).
Heat a little oil in a frying pan and sauté mushrooms, onion and leek until soft — about 15 minutes. Add coffee creamer and blend with a hand blender.
Heat olive oil and sauté all ingredients. Simmer over a small flame for 15 minutes. Blend with a hand blender until smooth.
I used a three-compartment dish, poured each sauce (Mushroom, Salsa, and Teriyaki) in a separate compartment, placed a drumstick on top and sprinkled some chopped chives over it.
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