Mixed the tapioca starch with the warm water and set aside
Pour the warm water along with the rest of the ingredients (excluding the thyme) into a small saucepan and bring to the boil.
Once the mixture has boil reduce to a simmer and continue to stir until it begins to thicken.
Once mixture has thicken, set aside to cool completely (very important).
Use a knife to create 2 diagonal slashes to each side of the drumsticks and then place the entire batch in a ziplock (or double bag and knot) a bag with 1/3 cup of the nutmeg marinade.
Allow the marinade to infuse the chicken in the refrigerator overnight or for several hours.
Preheat the oven for 220c
Carefully remove the drumsticks from the bag and place onto a baking dish. Discard the bag with marinade.
Roast the chicken for 20-25minutes, turning frequently so each side with is somewhat brown.
Pour the remainder of the marinade and add the sprigs of thyme to a large frying pan and then bring to the boil.
Gradually lower add drumstick into the boiling pan with tongs
Tilt the pan to the side and proceed to baste the chicken with a spoon for 2 minutes.
Reduce the heat, cover the pan with a lid and simmer for 10-15 minutes – during this marinade will thicken creating a lovely thicken stew. You can baste the chicken throughout this time to add more color and depth to the chicken.