• 120g orange marmalade
• 100ml light soy sauce
• 1⁄4 cup dijon mustard
• 21⁄2 Tbsp bourbon whiskey
• 2 cloves garlic, crushed
• 2 red chillies, split
• 3 star-anise
• Sea-salt flakes and freshly ground black pepper, to season
• 12 chicken drumsticks
• 3 oranges, peeled, cut into small wedges
• Mashed potato, to serve
Put marmalade in a small saucepan over a low heat, stirring until warm. Stir in soy sauce, mustard, bourbon, garlic, chillies
and star-anise. Season and take off heat, allowing to cool to room temperature. Once cool, put in a bowl or zip-lock bag. Add chicken, massaging in marinade to coat. Refrigerate for 6 hours or overnight to marinate (see Cook’s tip, below).
Preheat oven to 200°C. Pour chicken and marinade onto a large oven tray. Add orange wedges and roast, turning drumsticks twice, for 50 minutes or until cooked through. Remove from oven and serve with mashed potato on the side.