Cajun Drumsticks

Serves 6

12 (2 lb/1kg) chicken drumsticks

1/2 cup all-purpose flour

2 tsp paprika

1/4 tsp pepper

Salt, to taste

Non-fat cooking spray

1 medium onion, chopped

2 cloves garlic, finely chopped

1 tbsp horseradish

1/2 tsp dried oregano

1/2 tsp cayenne pepper

1 cup ketchup

1/2 cup chicken stock

Rinse drumsticks and pat dry. Set aside. In shallow dish, stir together flour, paprika, pepper and salt. Roll drumsticks in flour mixture, coating well. Refrigerate for at least 30 minutes.

In heavy skillet sprayed with cooking spray, over medium heat, sauté onion and garlic 3 to 5 minutes. Add horseradish, oregano and cayenne pepper and cook, stirring until mixture reduces a bit (1 to 3 minutes). Stir in ketchup and stock, and bring to a simmer, stirring constantly. Transfer to measuring cup and reserve for basting.

Place drumsticks on grill set to medium high and cook for about 20 minutes or until golden brown, turning often. Lower heat to medium and baste with sauce. Cook, turning and basting for 10 minutes longer.

All chicken should be crisp and thickly coated with sauce. Drumsticks should be tender and juices run clear when pierced with a fork.