Chicken Drumsticks in a Pear, Sage, Ginger Marinade (low-amine, gluten-free, soy-free)

Baked chicken drumsticks marinated in sage, pear, and ginger. Served with garlic broiled Brussels sprouts, Quinoa salad, and Cilantro chutney. (photo)

Baked chicken drumsticks marinated in sage, pear, and ginger. Served with garlic broiled Brussels sprouts, Quinoa salad, and Cilantro chutney.

Chicken drumsticks always seem to come in the same flavors. Teriyaki. Sweet and Sour. Honey mustard. Barbecue. I thought I’d do something a little different, and pull it into the slightly fruity, savory flavors by using ginger, pear, and sage.

12 chicken drumsticks

2 tsp sage

4 Tbsp ginger, coarsely chopped

1 ripe pear

1 Tbsp safflower oil

1/4 C water

  • Preheat oven to 400 degrees, with the rack in the middle.
  • Pull skin off drumsticks. Discard skin.
  • Cut deep scores (4-6 on each side of each drumstick) into the fleshiest parts of both sides of the drumsticks to allow marinate to permeate throughout.
  • In a food processor, puree pear, ginger, oil, water, and sage.
  • In a large Ziplock bag, combine puree and chicken drumsticks. Get as much air out as possible and seal bag. Ensure all drumsticks are well coated and set aside to marinate for 20 – 40 minutes.
Chicken drumsticks in low-amine puree of pear, ginger, and sage (photo)

Chicken drumsticks in low-amine puree of pear, ginger, and sage

  • On a cookie sheet (preferably with a rack on it to allow fats to drip away), arrange chicken.
  • Bake for 20-30 minutes, or until juices run clear.

 AMINE BREAKDOWN:

Very Low Amine: water,  sage, pear, ginger

Low Amine: chicken, safflower oil

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Apple Shallot Sage Salad Dressing

This simple low amine apple sage shallot salad dressing is a fruity but savory blend of flavors. 

3/4 C apple juice

3/4 tsp ascorbic acid

1/4 C shallot

1 clove garlic

1 1/2 tsp dried ground sage

3 Tbsp safflower oil

  • Puree shallot and garlic in food processor with a little apple juice.
  • In a glass or bowl, whisk all together. Adjust seasonings as necessary.

AMINE BREAKDOWN:

Very Low Amine: shallot, garlic, sage, ascorbic acid

Low Amine:safflower oil, apple juice