Serves 4 - 6 Ingredients: 15 chicken drumsticks 2 tsp crushed garlic Finely grated zest and juice of 2 lemons 1/2 cup honey 1 tbsp ketchup 1 tbsp soy sauce 1 tbsp pomegranate molasses 2 tbsp olive oil + 2 extra tbsp Salt + pepper + thyme Method: In a large glass bowl, combine all ingredients using a hand whisk. Marinate drained drumsticks in mixture, refrigerated for 6 to 8 hours, or for overnight. Preheat oven to 220 degrees. Heat a large non-stick skillet. Add extra olive oil. Remove drumsticks from marinade to brown in batches, over medium heat, turning them occasionally. Do not overcrowd skillet. Arrange drumsticks, in one layer, into a baking tray. Pour marinade over and bake, covered, until done. Uncover tray to colour, for an extra 5 to 7 minutes. Remove from oven. Transfer to a serving dish. Serve with mashed potato and sautéed broccoli.