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African Spice-Rubbed Drumsticks with Bananas

Source of Recipe

Empire Kosher


List of Ingredients

Rub

1/4 teaspoon ground cumin
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon dark brown sugar
1 tablespoon cracked or very coarsely ground black peppercorns
2 tablespoons dried oregano
3 pounds chicken drumsticks
4 firm, barely ripe bananas, unpeeled
1/2 to 1 tablespoon canola or vegetable oil spray


Recipe

Serves 6 to 8

To make the rub, using a fork, combine the cumin, paprika, chili powder, brown sugar, peppercorns, and oregano in a bowl. Mash any lumps.

Oil the drumsticks lightly. Roll the drumsticks in the rub, place on a pan or in a dish, and refrigerate, covered, at least 2 hours or as long as overnight.

Twenty minutes before cooking, remove the drumsticks from the refrigerator. Prepare a grill or preheat the broiler. Grill the drumsticks over medium heat about 4 inches from the heat source, turning as needed, until brown and crisp, about 30 minutes, or broil, turning once, about 12 minutes per side.

Meanwhile, slice the unpeeled bananas in half lengthwise. Coat or spray the flesh with the vegetable oil. About 5 minutes before the chicken is done, place the bananas on the grill or under the broiler, flesh side towards the heat, and cook until the flesh has softened and is sizzling, 3 to 5 minutes. If there is insufficient room to cook the chicken and bananas simultaneously, finish the chicken, keep warm, and grill the bananas. Serve the bananas and chicken together.