Asian Drumsticks. (serves 4)
I thought so. The sauce is thick and rich tasting and free of any synthetic fats or oils.
1/3 cup orange juice
2 Tablespoons water
2 Tablespoons reduced sodium soy sauce
1 Tablespoon rice wine vinegar
1/4 cup packed brown sugar
2 Tablespoons tomato sauce
1/4 teaspoon honey
4 teaspoons minced jarred garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon Chinese Five Spice Powder (I use Penzey's)
Mix and set aside.
In a Tablespoon or two of olive oil brown 8 free-range chicken drumsticks in a pan on medium high heat for 8- 10 minutes per side, until lightly brown. Remove from pan and pour off any oil or dripping and wipe down pan with a paper towel. Add chicken back to pan, pour sauce over top and cook on a low/medium simmer, covered, until chicken is 165 degrees F, internally (for these pieces, fresh from the local butcher, it was 8 minutes in the pan per side, then 45 minutes on a low simmer).
Remove the chicken from the pan and keep warm. To the sauce add 2 teaspoons of cornstarch mixed with 2 Tablespoons of water. Raise temperature to a boil and whisk until sauce is thickened. Pour over chicken and serve.
Serve with 1/2 cup rice, additional crushed pepper and green onion as garnish (optional) and some salad drizzled with rice vinegar or lemon juice. My husband gave it a "two thumbs up" and asked me to make it again.
Serving as shown - less than 350 calories.