There’s nothing hum-drum about these drummies! Sweet and tangy citrus flavor is a stand-out. This recipe makes four servings (costs are figured on a per-serving basis).
Profit Potential
Menu Price:
$12.95
Turkey Cost:
$2.25
Other Ingredients:
$2.41
Total Costs:
$4.66 (36%)
Gross Profit:
$8.29
Ingredients
CHICKEN
3 lbs.
Chicken
HERB MIXTURE
4 tbsp.
Fresh basil
2 tbsp.
Minced onion
1 clove
Garlic, minced
1 tsp.
1/2 tsp.
Salt
1/4 tsp.
Pepper
2 tbsp.
Olive oil
COUSCOUS
1 cup
Israeli couscous
2 tbsp.
Olive oil
1 tsp.
Lime juice
1/4 tsp.
Salt
1/4 tsp.
Pepper
OTHER
2 cups
Oranges, blood oranges, or grapefruit, peeled and sliced crosswise
Directions
STEP 1
In medium-size pot, combine 2½ cups water and the Israeli couscous. Bring to boiling; reduce heat to a simmer. Cook, uncovered, until tender, about 8 minutes. Drain and let cool.
STEP 2
Meanwhile, preheat oven to 425°F. Line a large shallow baking pan with foil; set aside. In a small bowl, combine 4 tablespoons basil, onion, garlic, lime zest, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub herb mixture evenly over drumsticks. Arrange drumsticks in prepared baking pan; drizzle with 2 tablespoons olive oil. Bake 40 to 50 minutes until golden brown and juices run clear. The internal temperature of the chicken should be 180ºF. Always use a meat thermometer to determine the temperature.
STEP 3
Stir 2 tablespoons olive oil, the lime juice, 1 tablespoon snipped fresh basil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper into the Israeli couscous. Transfer to a serving platter. Top with citrus fruit slices and serve alongside roasted chicken.