Chicken Drumsticks with Rice

Last year I was lucky enough to visit friends in Thailand for an amazing trip. On returning home, I found no Thai restaurant was a patch on the street food of Bangkok or beach restaurants of Koh Tao.  So I tried to recreate my favourite recipes at home, without much luck as it’s hard to source ingredients, especially the delicious mini green aubergines used in so much Thai cooking (wonder if I can grow them on our balcony?).

For a fast fix of Thai flavours I have been increasingly relying on an easy recipe from Home Cooking by Rachel Allen for Thai inspired sticky chicken drumsticks and thighs. Even Mr Crumpet, (not a super fan of the Irish, flaxen haired goddesses’ recipes himself) has had to admit, they are jolly good!


1.3kg/3lb chicken drumsticks and thighs

2 red chilies, seeds removed, chopped

1in piece ginger, peeled, roughly chopped

5 garlic cloves, peeled, roughly chopped

1 lemongrass stalk, roughly chopped

big handful of coriander

2 tbsp soft light or dark brown sugar

juice of 2 limes

3 tbsp nam pla (fish sauce)

Thai recipe ingredients


  1. Slash the drumsticks/thighs with a knife and pop in a large sealable sandwich bag.
  2. Pound, chop or process the remaining ingredients to a pulp and add to the bag coating the chicken.
  3. Put the bag in the fridge overnight or while you are out and about for the day.
  4. Take the bag out of the fridge and bring to room temperature, preheat the oven to 220°C.
  5. Reserve marinade and place chicken in one layer on a roasting tin, cook in the oven for 35-40 mines.
  6. When cooked put the chicken in a serving dish and keep warm. Put the roasting pan on the hob and add your reserved marinade. Bring to the boil, simmer and reduce for a few minutes until thick.
  7. Pour the sauce over the chicken, scatter with a few more coriander leaves and serve with steamed jasmine rice.
Chicken marinade
Chicken Thighs and Drumsticks

Roasted Thai Chicken

Thai sticky marinade


– Miss C x