2-2.5 kg free range chicken drumsticks, skinned, washed, patted dry with kitchen paper towel.
100-125 g tomatoes, cut into quarters
100 g onion, cut into quarters
3 (30 g) garlic cloves
1 cm (15 g) fresh ginger with skin,
1 tbs organic apple cider vinegar or choice of vinegar
1 tbs organic black strips molasses
2 tsp pink Himalayan salt or choice of salt
2 tsp chilli powder or paprika (if preferred)
1 tsp turmeric powder
1 tsp cinnamon powder
1 tsp cumin powder
No added oil (fat) to this recipe.
Method
1.Heat on the oven 200°c ( fan-forced 190°c). Prepare baking tray line with aluminium foil (to help the tray cleanup) then the baking paper ( to help prevent meat dry out and hold the caramelised sauce) and set aside.
2.Place above (except chicken) ingredients (except chicken) blender or food processor and blend until grainy texture paste.
3.Place chicken into bowl, add the spice mixture and mix until well coated with the marinade. If you have time place it into refrigerator for 30 minutes to over night.
4.Place drumsticks on a prepared tray spaced apart so they aren’t touching each other.
5.Bake pre-heated oven 30 minutes, turn drumsticks over and bake for anther 30 minutes or until the juices run clear when the drumsticks are pierced in the thickest (bone) part.
