Grilled peanut and creamy morogo-stuffed drumsticks

chicken and spinach recipe
Prep time
Cook time

Up your local-is-lekker cooking game with this delicious, nutritious chicken recipe.


  • 8 Goldi chicken drumsticks
  For the creamy morogo:
  • 250g peanuts, toasted
  • 1 spinach bunch, chopped
  • 2 tbsp butter
  • 1/2 onion, chopped
  • 1 garlic clove, chopped
  • salt and pepper
  • 125ml cream
  • 5 tbsp cream cheese
For the chicken marinade:
  • 2 tbsp cooking oil
  • salt and pepper
  • 5 tbsp Worcestershire sauce
  • 2 tbsp chicken spice


  • Debone the drumsticks before cooking.
  • Mix all the marinade ingredients in a bowl and add the deboned drumsticks.
  • Let the chicken rest in the marinade until the spinach is done.
  • Heat a pan and fry the onion and garlic for 6 minutes, or until translucent.
  • Add the spinach and cook until wilted.
  • Pour in the cream, add the cream cheese and stir slowly.
  • Allow for the spinach mixture to cool down; then stuff the spinach into the drumsticks.
  • Secure the loose ends with string, and prepare your grill to cook the drumsticks until golden brown (this takes about 10 minutes).
  • Serve with a wedge of lemon and potato salad.