(The ad below will not display on your printed page)
Caramel-Lime Drumsticks with Shaved Celery Salad
“A super-easy caramel sauce brushed onto oven-roasted chicken drumsticks makes this an impressive fast weeknight dinner or go-to party appetizer. A cool shaved celery salad spiked with lime juice keeps things refreshing and simple. Serve with rice noodles tossed with sesame oil and a splash of soy sauce.”
8 chicken drumsticks (about 2½ pounds total)
¼ teaspoon salt
1 pound celery hearts, trimmed
1 tablespoon extra-virgin olive oil
1 teaspoon lime zest
2 tablespoons lime juice plus ¼ cup, divided
2 tablespoons reduced-sodium tamari
¼ cup light brown sugar
1 tablespoon water
2 tablespoons unsalted butter
1Position racks in upper and lower thirds of oven; preheat to 450°F. Set a wire rack on a rimmed baking sheet and coat both with cooking spray.
2Place chicken on the rack and sprinkle both sides with salt. Roast on the lower rack until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 25 minutes.
3Meanwhile, use a vegetable peeler to shave as much of the celery as you can into ribbons. Thinly slice any celery that can't be shaved. Toss the celery in a large bowl with oil, lime zest and 2 tablespoons lime juice. Set aside.
4Combine the remaining ¼ cup lime juice and tamari in a small bowl; set near the stove. Whisk brown sugar and water in a small skillet. Then, without stirring, cook over medium heat until the sugar is bubbling, fragrant and deep amber in color, 3 to 5 minutes. Remove from heat and add the tamari mixture. Return to medium heat and simmer rapidly, stirring occasionally, until thickened, 2 to 4 minutes. Remove from heat and whisk in butter.
5Preheat broiler to high. Brush the chicken with some of the caramel sauce. Broil on the upper rack until browned in spots, 1 to 2 minutes. Serve the chicken over the reserved celery salad with the remaining caramel sauce drizzled on top.