Great combination of sweet and savory. serve over white rice and you got yourself a perfect meal.
INGERIDIENTS
10 washed drumsticks
1 bell pepper diced small
2 cups frozen or fresh pineapples, diced
1/2 onion, chopped
For the marinade:
1 cup orange juice/water/chicken stock
4 garlic cloves, minced
For the garnish:
2 chopped green onions
2 tablespoons sesame seeds
For the slurry:
1 tablespoons cornstarch
1 tablespoon water
Instructions
Soak the chicken in the marinade overnight or at least one hour.
Preheat your oven to 400°F/ 200°C .
Place the peppers, pineapples and onions at the bottom of 13 x 9“ pan.
Place the chicken on top of the veggies and pour the marinade over . Cover with aluminum foil and bake for one hour.
Remove the cover, brush the chicken with the sauce and keep baking, uncovered for additional 15 to 20 minutes until nicely tanned.
Remove the chicken from the pan and set aside .
Strain the solids and place the fluids in a saucepan.
In a small bowl ,mix cornstarch and water well till there are no lumps and pour it into the sauce cooking it over medium heat till thicken.
Spread the peppers and pineapples at the bottom of a serving plate and arrange the chicken on top of the veggies.
Brush the sauce, all over the chicken, pouring the remaining sauce into the serving plate.
Garnish with sesame seeds and chopped green onions and serve over white rice.
Enjoy 

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