Indian spiced chicken drumsticks
This recipe is based on one written by Pete Evans and I liked it so tweaked to suit our needs. This recipe needs to be started the day before for full flavour.
Ingredients
(Marinade)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
4 garlic cloves
1 knob of ginger about 2 cm – grated
1½ teaspoons sea salt
3 teaspoons turmeric (if using fresh grate from frozen to prevent staining your fingers)
2½ teaspoons garam masala
½ teaspoon smoked paprika
1 kg free-range organic chicken drumsticks
2 tablespoons extra virgin olive oil
2 lemons juice only
To make marinade. (Start the day before)
Place coriander and cumin seeds in a dry frypan over a low heat and toast for 1 – 2 minutes until they smell amazing. Allow to cool slightly then either grind in a food processor or pound with a mortar and pestel, nothing like a work out while making dinner. Place ground spices in a bowl large enough to hold the chicken. Add grated ginger and turmeric, salt, garam masala, paprika and crushed garlic. Stir to combine the spices. Add the chicken and massage the spice mix into the drumsticks, ensuring that the chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate overnight.
Preheat the oven to 180°C.
Toss oil though chicken and massage to coat, arrange on a roasting tray in a single layer and add 80 ml of water. Cook for 30 – 35 minutes or until cooked through and golden, turning the chicken after 15 minutes so it browns evenly. Taste and season with sea salt and freshly cracked pepper if needed.
Place the chicken drumsticks onto a large platter, then pour the remaining juices from the pan over the drumsticks. Squeeze over the juice from the lemons. Serve.
We love this with a crunchy coleslaw topped with a few cashews and some sesame seeds,