By Pete Evans
Serves: 4
Preparation Time: 5 minutes (additional to 12- 24 hours marinating time)
Cooking Time: 38 minutes
Ingredients:
1.2 kg free-range organic chicken legs
2 tablespoons coconut oil, duck fat, beef tallow or other good quality fats, melted
1 large handful coriander leaves, roughly chopped
juice of 2 lemons
Indian Spice Marinade
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 ½ teaspoons sea salt
3 teaspoons turmeric
2½ teaspoons garam masala
¼ teaspoon chilli powder (extra if you like it spicy)
3 cloves garlic, minced
2 tablespoons finely grated ginger
Method:
Combine the coriander and cumin seeds in a frying pan and toast over medium heat until fragrant, (1–2 minutes). Remove from the heat and allow to cool. Grind the spices in a spice grinder or mortar and pestle. Mix the ground spices with the remaining ingredients for the spice marinade, and place in a large bowl with the chicken drumsticks.
Massage the spice mix into the drumsticks, ensuring that the chicken is evenly coated. Cover the bowl with plastic wrap and refrig erate overnight. For best results, marinate for 24 hours so the flavours develop even further.
Preheat the oven to 180C.
Brush the marinated drumsticks with oil and 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 at halfway so the chicken browns evenly when cooking.
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. Sprinkle with coriander leaves and squeeze over the juice from the lemons. Serve.
