Sate Chicken

This is one my mother in law gave me over 25 years ago and is a family favourite. The original recipe was for chicken wings but I use drumsticks or mixed chicken pieces or a jointed whole chicken. Don't include marinading time. Serve with rice - there's plenty of sauce to mop up - and steamed or stir fry vegetables. The satay sauce I use is called "Jimmy's Sate Sauce" which is a bean based sate not a nut based, so I don't know how a nut based sate would go. UPDATE - now when making with due consideration to diabetic factors I only use 1 tablespoon of honey instead of 1/3 cup, does not detract from flavour and the skin does not tend to burn (caramalise as much) and tends to be slightly crispy) and I usually quarter a small/medium chicken (1.3k to 1.7k) and bake for about 1 to 1 1/4 hours (use backbone for stock) and usually leave wings on the breast.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 12  chicken drumsticks
• 1⁄3 cup honey
• 3  tablespoons malt vinegar
• 3  tablespoons tomato sauce
• 1⁄3 cup soy sauce
• 3  tablespoons satay sauce
• 1⁄4 cup dry sherry
• 2  teaspoons gingerroot (grated)

Directions

1. Mix honey, vinegar, tomato sauce, soy sauce, sate sauce, dry sherry and grated ginger in a jug well together. If honey is thick give it a short zap in the microwave.
2. Put chicken drumsticks into a casserole dish in one layer.
3. Pour marinade over drumsticks and let stand for a least 30 minutes, turning occassionaly.
4. Put into a preheated 180 degree C oven and bake for 45 minutes.