Tex-Mex chicken

Serves: 4

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Total Time: 27

Prep Time: 15

Cook Time: 12

• 8 small chicken drumsticks
• 1 small onion, finely chopped
• 1  red chilli, deseeded and finely chopped
• 2 tablespoon(s) Monterey Jack cheese (or mature Cheddar), grated
• 75 gram(s) merguez sausage (or fresh chorizo), very finely diced
• 3 tablespoon(s) extra-virgin olive oil
• 8  rashers streaky bacon
• 2 tablespoon(s) runny honey
• 2 tablespoon(s) dark soy sauce
• Freshly chopped coriander, to serve

Method

1. Ask your butcher to bone the drumsticks or do it yourself. Starting with the knee joint, carefully separate the chicken meat from the bone with the tip of a small knife. Follow the bone up, keeping the flesh intact until you reach the top of the drumstick. Roll back the flesh and, using a large knife, cut off the bone about 1cm from the top.
2. Mix the onion, chilli, cheese, sausage and half the oil together in a bowl, then use this mixture to fill each drumstick cavity. Wrap each drumstick in a rasher of bacon and then secure with a cocktail stick. Season liberally.
3. Heat a grill pan until hot. Brush the drumsticks with the remaining oil, then place them on the grill and cook for 10-12 minutes.
4. In a pan, bring the honey and soy sauce to a boil, then brush liberally onto the chicken as it cooks. Serve sprinkled with the coriander.
5. Peter Cassidy; Recipes: Paul Gayler

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