Chicken drumsticks with quick-roasted plum chutney and pomegranate
Feast on these tender drumsticks with a gently spiced, tropical chutney and refreshing yoghurt for a tempting weekend supper
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
rice for four
juice of 1 small lemon
2 tsp cumin seeds, toasted
1 tsp ground cinnamon
1 tsp chilli powder
4 tbsp rapeseed oil
4 garlic cloves, crushed
12 chicken drumsticks
300g plums, stones removed and roughly chopped
1 bunch of thyme, removed from the stalk and chopped
2 shallots, thinly sliced
1 tbsp honey
½ tbsp cider vinegar
1 tsp mixed spice
½ pomegranate, seeds removed
1 tbsp natural yoghurt
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Mix the lemon juice, cumin seeds, cinnamon, chilli powder with the rapeseed oil and garlic.
Add seasoning and toss the chicken in the mixture. Place the chicken and sauce into an ovenproof dish and bake at 180°C until cooked, about 35 minutes.
In the meantime, toss the plums, with the thyme, shallots, vinegar, mixed spice, seasoning and place into another dish and into the oven until the plums have completely softened add the honey and place back into the oven for a further ten minutes.
Place the chicken on the rice and pour over any juices, serve with the pomegranate seeds and some seasoning sprinkled over.
Serve the chutney and the yoghurt on the side.
