Cardamom, ginger, lime leaves ... can't go wrong.
12 cardamom pods
½ tsp fennel seeds
1 tsp crushed coriander seeds
¼ tsp cayenne pepper
1 tsp finely grated peeled ginger
1 clove garlic, peeled and crushed
1 tsp flaky sea salt
2 Tbsp extra virgin olive oil
8 kaffir lime leaves
8 chicken drumsticks, slashed 3-4 times with a sharp knife
1 Crush cardamom pods and extract the seeds. Put the seeds in a dish with fennel and coriander seeds, cayenne pepper, ginger, garlic and sea salt. Mix, then add oil and kaffir lime leaves. Massage chicken drums with oil and spices, then cover dish and refrigerate for at least 1 hour, but overnight is fine. Bring to room temperature before cooking.
2 Preheat oven to 220°C (425°F). Put chicken drumsticks with all the marinade and leaves in a shallow roasting dish. Cook for 25 minutes, then turn drumsticks over. Cook for 10 minutes, turn them again, and cook for a further 10 minutes, or until golden and cooked through. Serve hot or hottish.
I set out to make chicken wings. But I can’t find them where I live, on Waiheke. Well, I can, but they are not free-range. They are big and bloated and strangely white. Barn-raised says the label. Not going there! So I made chicken drums instead. You could substitute free-range wings for the drums if you prefer them.
I enjoy these with Spinach & Yoghurt Salad with Pine Nuts, or try them with a watermelon and lettuce salad with mint and lemon dressing.