Solar Lunchbox Drumsticks Recipes

SOLAR BRAISED CHICKEN AND ROOT VEGETABLES

Steps:

• Set Global Sun Oven out to preheat. Grate the zest from the lemon and the orange into a small bowl. Add the ginger, the honey to the bowl, and the juice from one half of the lemon and one half of the orange. Stir until the honey dissolves. Place the chicken thighs on the bottom of a light-weight, dark pot (or a Dutch oven). Pour half of the juice mixture over the chicken. Season with salt. Cover the chicken with the vegetables. Pour the remaining juice mixture over the vegetables. Season with salt. Put the lid on the pot and cook in the Sun Oven until the vegetables are soft, 1 1/2 to 2 hours (longer if using a Dutch oven). Remove pot from Sun Oven. Using a slotted spoon, transfer vegetables to a serving bowl. Drizzle with olive oil. Serve with rice.

SOLAR BRAISED CHICKEN WITH BUTTERNUT SQUASH AND WHITE BEANS

Steps:

• Set Global Sun Oven out to preheat. Toss the chicken with the olive oil, oregano, thyme, and rosemary in a large bowl and let stand at room temperature for 30 minutes. Combine the liquid (wine or broth), garlic, squash, onion, tomatoes, and cooked beans in a large, lidded roasting pan. Set the chicken pieces on top of the vegetables. Season with salt and pepper, cover, and cook in Sun Oven until the meat and vegetables are tender, 2 to 3 hours.

SOLAR LUNCHBOX DRUMSTICKS

Steps:

• Put drumsticks in a plastic food storage bag. Mix sugar, soy sauce, and ginger in a bowl. Pour mixture into bag with the drumsticks. Place bag in a large bowl and let chicken marinate in the refrigerator for at least 30 minutes. Set Global Sun Oven out to preheat. Place a rack in a baking pan. Remove drumsticks from marinade and arrange them on the rack, discard marinade. Put baking pan in an oven bag or cover with aluminum foil and a tea towel. Bake in Sun Oven until meat is tender, about 4o minutes.

BAKED CHICKEN DRUMSTICKS WITH LEMON AND GARLIC

Steps:

• Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
• Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
• Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
• When ready, heat the oven to 450 degrees F.
• Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
• Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.

SUN OVEN "FRIED" CHICKEN LEGS

Steps:

• Whisk together buttermilk, mustard, garlic, and hot sauce in a shallow glass dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or overnight. Set Global Sun Oven out to preheat. Set a wire rack in a roasting pan and coat it with cooking spray. Whisk together flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl. Put the flour mixture in a paper bag. Shake excess marinade off chicken, place one piece at a time in the bag and shake to coat. Shake off excess flour and arrange chicken on prepared rack. Spray chicken pieces with cooking spray. Bake in Sun Oven until golden brown and no longer pink in the center, about 1 hour.