Silan & sesame chicken drumsticks

Ingredients

• 8 chicken drumsticks (about 1.2 kg)
• 3 tbsp silan (date syrup)
• 3 tbsp soy sauce
• 2 tbsp oil
• 3 garlic cloves, crushed
• 1 tsp ground ginger
• 1 tbsp lemon juice
• 2 tbsp sesame seeds
• 2 spring onions, chopped

Method

1. In a bowl, mix the silan, soy sauce, oil, garlic, ginger and lemon juice.
2. Add the drumsticks and toss until well coated. Cover and marinate in the fridge for at least 30 minutes and up to 12 hours.
3. Heat the oven to 200°C (conventional) and line a baking tray with baking paper – silan tends to scorch and stick.
4. Arrange the drumsticks in a single layer with space between them and pour the remaining marinade over them.
5. Bake for 20 minutes, turn the drumsticks, brush with the pan juices and bake another 20–25 minutes. If the glaze darkens too fast, cover loosely with foil.
6. Check doneness with a food thermometer in the thickest part of a drumstick, near but not touching the bone: at least 74°C (165°F).
7. While they bake, toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking, until golden. Scatter the sesame and spring onion over the drumsticks just before serving, so the sesame doesn't burn in the oven.