The September/October issue of Paleo Magazine is out! This issue is all about kids. Back to school, lunch ideas, and even Paleo body care for the baby! For this issue we created a simple, but utterly delicious chicken recipe, saturated in fall flavors. This seasoning quickly became our go to seasoning for our favorite baked chicken thighs, but we love it on all chicken, and it is fantastic in curries, or simple sauteed shrimp.
For those of you who have yet to subscribe to Paleo Mag, you can view our submission here, but we strongly encourage you to subscribe. Each issue is filled with great information!
Harvest Spiced Drumsticks | Paleo Magazine
Fall is here, which means the kids are back in school, cozy sweaters are being worn, pumpkins are ripe for the picking, and warm comfort foods are on our tables. This fall, we have created a tasty chicken recipe that will fill your home with all the wonderful aromas of fall flavors, and is also a perfect ‘left-overs’ option to send along with your kids to school. These crispy, baked chicken drumsticks are the perfect finger food for little hands, but this seasoning is worth trying on any piece of chicken that you desire. Chicken legs, chicken thighs, or even the breast are wonderful in place of drumsticks for this recipe. You could even surprise house guests by using these seasonings for a fun fall twist on wings for a football game gathering. The best part of this dish is the crispy skin, followed by the juicy meat. With every bite you will taste the warm flavors of cinnamon, coriander, and cloves.
- 1 dozen chicken drumsticks
- 2 tbsp garam masala
- Sea salt and black pepper to taste
- Preheat the oven to bake at 425 degrees.
- Rinse chicken under cold water, and pat dry with a paper towel.
- Place drumsticks evenly spaced on a parchment lined baking sheet.
- Sprinkle each drumstick generously with garam masala, salt, and cracked black pepper.
- Bake drumsticks for 35-40 minutes.
- Remove from oven, allow to cool slightly, and enjoy.
To really enjoy the harvest flavors of this dish, serve along side roasted butternut squash, and a simple fall salad of arugala, chopped walnuts and dried cranberries.
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