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Sticky Taka Tala Drumsticks

preparation time

20 mins

Cooking time

25 mins



Sticky Taka Tala Drumsticks


12 chicken drumsticks

1 bottle Beerenberg Taka Tala Sauce and Marinade

1 cup Israeli or pearl couscous

2 cups water

Salt and pepper, to taste

¼ cup currants

2 spring onions, finely sliced

¼ cup parsley leaves

Zest and segments of 1 orange


Preheat the oven to 180°C. Line a roasting tray with baking paper.

Toss the drumsticks in half a jar of the Taka Tala Sauce and Marinade. Place onto the baking tray and season with salt and pepper.

Bake for approximately 20 minutes in the oven, or until a little crisp and sticky. Whilst baking, brush them with some extra sauce twice during the cooking time.

In the meantime, prepare the couscous.

Put the water in a saucepan and bring to the boil, add the pearl couscous to the boiling water and stir. Allow to boil for 8 minutes or until the couscous is tender. Drain.

Mix together the cooked couscous, currants, spring onions and parsley. Season to taste.

Place the couscous salad on a serving tray, scatter with the orange segments. Place the chicken drumsticks on top of the salad, drizzle any pan juices over the chicken and sprinkle with orange zest.