Chicken drumsticks stuffed with pineapple and cheese

1. 1 Sour cream 15%pack 300 g ≈ $1.60 16 g
2. 2 Dillpack 50 g ≈ $1.80 5 g
3. 3 Hard cheesepack 200 g ≈ $2.70 25 g
4. 4 Canned pineapplepack 565 g ≈ $2.50 60 g
5. 5 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
6. 6 Honey 4 g
7. 7 Mustard 2 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 190 °C. Carefully remove the bone from the drumstick, without cutting the skin all the way, and salt.

2. Cut the pineapple into small cubes, chop the dill², and grate the cheese.

3. Mix the cheese, pineapple, dill² and sour¹ cream, adding a pinch of salt.

4. Stuff the drumsticks with the filling and secure the edges with skewers or toothpicks.

5. Mix honey with mustard and brush the drumsticks. Place in a baking dish skin side up.

6. Bake 40–45 minutes, until the skin is browned and the juices run clear when pierced.

7. Let rest 5 minutes before serving and remove the skewers.

In short

• In the planner this dish is cooked for two days: reheat on day two.