1 medium orange
    1 large lemon
    16 chicken drummettes
    2 cloves garlic, crushed
    1/2 cup (125ml) marmalade (you can use any
    Kind of your favorites, but no citrus jam)
    1 tablespoon cracked black pepper
    1 medium size hot red chilli, very fine chopped
    1 tablespoon cumin seeds
    1 teaspoon Worcestershire sauce

How to do


    Peel rind from orange and lemon, best using a
    Vegetable peeler. Slice rind into thin stripes.
    Place rind into a pan of boiling water, simmer,
    Uncovered for about 8 minutes, or until soft; drain.
    Squeeze juice from orange, reserve 1/4 cup (60ml)
    Orange juice.
    Squeeze juice from lemon, reserve 1/4 cup (60ml)
    Lemon juice.
    Combine chicken with rind, reserved juices and
    Remaining ingredients in bowl, mix well, cover
    And refrigerate 3-4 hours or over night.
    Drain chicken, reserve marinade.
    Place chicken on wire rack over baking dish,
    Or similar in BBQ.
    Bake uncovered, in moderate heat for about
    45 minutes, or until chicken is tender,
    Brushing with reserved marinade throughout cooking.

    Serve hot with some garlic bread and fresh
    Green salad. For salad dressing just use olive
    Oil and a mix of a bit mustard and lemon juice,
    To accomplish the chicken taste.


    For marinating I always use a strong plastic bag:
    Fits everywhere in the fridge and is easy to
    Turn around from time to time. And no dish washing !
    If you don't like it to spicy, just leave the chilli
    Or/and 1/2 of the cracked pepper.
    The chicken drum sticks use with skin on or off,
    Whatever you like best.