Cajun Chicken Drumsticks with Zucchini and Goat Cheese Casserole

Cajun Chicken Drumsticks with Zucchini and Goat Cheese Casserole

A dish with French-American roots. The highlight here is the Cajun herb blend. It’s going to be spicy!


Cajun Chicken Drumsticks

  • chicken drumsticks: 12 pieces
  • ketchup: 180 g

Zucchini Casserole with Cheese

  • zucchini: 2 pieces
  • eggs: 2 pieces
  • garlic clove: 0.5 piece
  • emmental cheese: 50 g
  • ground nutmeg: 2 pinches
  • olive oil: 1 tablespoon
  • black pepper: 1 pinch
  • goat cheese: 150 g
  • salt: 1 pinch
  • heavy cream (30% fat): 200 g

Cajun Spice Blend

  • bay leaf: 4 pieces
  • brown sugar: 2 tablespoons
  • black peppercorns: 2 teaspoons
  • white pepper: 2 teaspoons
  • hot paprika: 2 tablespoons
  • cayenne pepper: 0.5 teaspoon
  • salt: 1 tablespoon
  • granulated garlic: 1 teaspoon
  • dried oregano: 1 teaspoon
  • dried thyme: 1 teaspoon
  • dried onion: 1 teaspoon


Cajun Chicken Drumsticks Crush all the spices for the Cajun blend in a mortar. Transfer the crushed spices to a bowl. Add ketchup and 1 heaping tablespoon of the crushed spices to the bowl (store the remaining spices in a jar for future use).

Remove the skin and tendons from around the joint bags of the drumsticks. Then, using a large knife, cut through the joint bag and marinate the drumsticks in ketchup and spices. Cover the bowl with plastic wrap and refrigerate for 2 hours, or preferably overnight.

Bake the drumsticks in a baking dish in an oven preheated to 180°C (fan-assisted) for approximately 50 minutes.

Zucchini Casserole with Cheese Heat a small amount of olive oil in a skillet. Fry the sliced zucchini (approximately 0.5 cm thick) on both sides until golden brown.

In a bowl, beat 2 eggs, add 200 g of heavy cream, 2 pinches of ground nutmeg, freshly ground black pepper and salt to taste, and 2 chopped garlic cloves. Mix until smooth. Then add 100 g of goat cheese to the eggs and cream mixture, and mix well.

Drain the fried zucchini on paper towels, then place them in the bottom of a baking dish or individual ramekins. Pour the egg and cream mixture over the zucchini. Distribute the remaining goat cheese evenly in the dish using a small spoon, then sprinkle with grated emmental cheese.

Bake in an oven preheated to 180°C (fan-assisted) for 25-30 minutes.

Transfer the baked drumsticks with sauce to a plate. Serve with zucchini and goat cheese casserole.

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