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Spices are among the most powerful tools in my kitchen. We enjoy the moroccan spice flavor of this juicy, tender chicken drumsticks.

 
Preparations time + cooking times 1 hour & 15 mins + marinating times. 
serve 3
 
1 kg washed, pad dried,free range chicken drumsticks (7 to 8 drumsticks)
150 g peeled, onion. cut into quarter
20 g fresh parsley sprig 
2 tsp level ground salt (I used himalayan salt)
1 tbs lemon juice
1 tsp level turmeric powder
1 tsp level garlic powder
1 tsp level ground all spices (not a ground five spices )
1 tsp level cinnamon powder
1 tsp level coriander powder
1/2 tsp level cumin powder
1/2 tsp level cayenne pepper
1/2 tsp level ground black pepper
1/4 tsp level ground ginger
2 tbs cooking oil (I used grape-seed oil)
 
Use a sharp knife to make one or two diagonal slashes across one side of each chicken drumstick. Set aside.
Place the all above ingredients in a food processor or blender, process until parsley and onion are finely chopped.
Thoroughly  rub the spice mixture over the skin of the chicken and then cover, keep in a refrigerator for at least 1 hour to marinade the chicken. Longer the marinade,the more it will take on flavor.
Roast the chicken in preheated oven 200 degree celsius (fan-force oven 190 degree celsius) for  1 hour. Meanwhile turn the chicken once. Or grill the chicken,lightly greased barbecue grill. Until the chicken is cooked through.
Serve with cooked pasta, rice, couscous, quinoa or roasted vegetables or salads.
 

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