Ingredients
- 1kg Chicken Drumsticks
Marinade:
- 75g thick Greek yogurt
- 2 fat garlic cloves, minced
- 1 tbs (heaped) rose harissa
- 1 tbs (heaped) garam masala
- 1 tbs ginger puree/paste
- Juice of 1 fat lime
- 3 tbs red food colouring (optional)
- Salt/pepper
Procedure
- Preheat oven to 220 C / 200 C fan
- Line a large baking tray with baking paper
- Mix all marinade ingredients in a bowl and season well with salt and pepper
- Cut two slashes 5mm deep into each drumstick, then rub all over with the marinade, ensuring you work it into the cuts. You can do this the night before in a wide shallow non-reactive dish, covered with cling film, and leave to marinade in the refrigerator, but it is fine to just do it before cooking.
- Place the drumsticks cut side up on the baking paper, then roast for 40-45 minutes until charred and cooked through. Serve hot. Also great at room temperature.