This is a really delicious, and unusual recipe which is sure to impress!
I normally do not buy chicken with skin, however for this recipe you need drumsticks that still have the skin on.
Preparation Time: 20 minutes
Cooking Time: 45 minutes plus standing time
Serves: 2 - 3
Ingredients 4 rashers short cut bacon, chopped very small
1 small shallot -or ½ small white onion
¼ cup macadamia nuts, chopped finely
2 tbsp parsley, chopped finely
6 chicken drumsticks, skin on
1 tsp thyme
¾ tbsp lemon juice
Heat about a tbsp of oil in a wok or frying pan. Add the onion and cook for a minute.
Add the bacon and cook for about 5 minutes, stirring continuously, until the onion is soft.
Add the macadamia nuts and the parsley, and stir to mix for a minute.
Remove from the heat and set aside till cool.
Carefully pull back the skin from each drumstick without tearing it.
Cut a deep cut into the thickest part of the meat.
Put about a tbsp of the bacon stuffing into this hole.
Press the meat back together and pull the skin back over it.
Use a toothpick to help fasten the skin.
Arrange them in a baking dish.
Mix the thyme, lemon juice and about 1 ½ tbsp olive oil together.
Brush this over the drumsticks, turning them so they are coated all over.
Cover with Glad Wrap, and put in the fridge for 3 hours or so.
Preheat the oven to 200°/180° fan forced. Cook the chicken for about 35 - 40 minutes or until it is golden and cooked through.
I had quite a lot of the bacon mixture left, so I poured this over about 5 minutes before the chicken was cooked.