Chicken drumsticks
8 chicken drumsticks
3 tbsp olive oil
2 tsp paprika
1 tsp chilli flakes
1 tsp ginger powder
1 tsp garlic powder
1 tsp cumin powder
1 tsp coarsely ground black pepper
1.5 tsp salt
2 tbsp coriander leaves
3 tbsp tahini
1. In a bowl put olive oil, paprika, chilli flakes, ginger powder, garlic powder, cumin powder, black pepper, salt and coriander leaves and mix.
2. Add chicken and mix marinade with hand. Then add tahini.
3. Place in a baking tray cover with foil and cook on middle shelf on gas mark 6 for 45 minutes, depending on the size of your drumsticks you may need longer.
4. Place under a grill, and grill for 5 minutes each side on high. Serve hot.
Tips
1. Serve with salad and dips of your choice.
2. Ideal for BBQ or shallow frying
3. Tahini clogs up when other liquid ingredients are added so make sure to add tahini to the chicken last as per the recipe.
4. Add more or less chilli flakes depending on taste.
5. Cooking times vary depending on oven and size of drumsticks.
6. You can use skinless chicken but I prefer with skin as it helps keeps the chicken moist.
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