1/2 tsp dried red chilli flakes (or more if more heat is desired)
1/4 cup fresh ginger, chopped
1 tbsp olive oil
1 cup onion, diced
1 tbsp garlic, chopped
1 796 ml can whole tomatoes, seeds and juice discarded
1/2 cup dark brown sugar
1 tbsp fancy molasses
1 tsp sea salt
3 tbsp lime juice
Directions
Preheat oven or barbecue to 350 °F (150°C).
Season drumsticks with oil, salt and pepper and roast in a pan in the oven or over indirect heat on the barbecue until fully cooked, approximately 45-60 minutes.
While drumsticks are cooking, simmer vinegar, water, cloves, pepper, chilies, and ginger in a saucepan until reduced by half. Strain the sauce, reserving the liquid.
Sauté onion and garlic in olive oil until golden brown then add tomatoes and cook for 2 more minutes.
Add reserved cider vinegar liquid, brown sugar, molasses, salt and lime juice and simmer for 10 minutes.
Purée in a blender (if sauce is too thick, just add water).
Coat drumsticks in sauce and continue cooking for 10 minutes, turning them and adding more sauce from time to time.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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