I think that I’ve mentioned before that I’m addicted to smoked paprika. I picked some up a couple of years ago for a recipe (though, I can’t remember now what it was), and it was love at first bite. There’s just something about it. The smoke, the spice…and the colour. It’s absolutely gorgeous.
In terms of colour, I think it’s most reminiscent of autumn. Warm and deep; the leaves just before winter. Funny then, that the flavour reminds me of summer. It always pairs well with garlic and a splash of lime plays off the smokiness just right.
Now, it’s not summer yet. Not by a long shot for us up here. We’re finally through the snow, I think, and you can see the odd little bud starting to brave forth from the bare branches. It doesn’t usually take long for spring to really burst forward–lime greens turning out from the grey and brown that’s been hidden under the snow.
And now that it’s April and we aren’t having spring temperatures in February, I’m ready! Bring on the sunshine. For the grillers among us, I think these would be fantastic on the barbecue.
- 8 chicken drumsticks, skin on
- 1/4 cup olive oil
- 1 1/2 tsp smoked paprika
- 3/4 tsp garlic salt
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 2-3 cloves of garlic, minced (about 1 tbsp or so)
- juice of 1 lime
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the oil, spices and minced garlic. When combined, set aside.
- Rinse chicken and pat dry with paper towels. Season with salt & pepper.
- Toss chicken and spice solution together in a larger bowl, thoroughly coating each piece of chicken.
- Line the chicken up on the parchment. Cut a lime in half, squeeze the juice over the chicken and then bake for 50 minutes, turning once.
- Recipe doubles/triples easily if you're making a larger batch.