Indian Style Roast Chicken Drumsticks

The smell of roast chicken and Indian spices roasting in the oven is something I love to come home to and makes for ultimate comfort food. Make sure you serve with salad or veggies and of course some fermented veggies.

This is one of those recipes where you can double or triple the quantities so you have chicken to snack on for the next couple of days, or to toss through salads or soups… even into a breakfast omelette.

• 1.2 kg chicken legs
• 2 tablespoons coconut oil duck fat, tallow or other good quality fat melted
• 1 large handful coriander roughly chopped
• 2 tablespoons lemon juice
• Indian Spice Marinade
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 ½ tablespoons sea salt Himalayan salt
• 3 teaspoons turmeric
• 2 ½ teaspoons garam masala
• ¼ teaspoon chilli powder (extra if you like it spicy)
• 3 garlic cloves minced
• 2 tablespoons ginger finely grated

• 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 refrigerate overnight. For best results, marinate for 24 hours so the flavours develop even further.
• Preheat the oven to 180°C.
• 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.

• CALORIES: 662
• CARBS: 33g
• FATS: 31g
• PROTEIN: 64g

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