There’s no real trick to this recipe, and it’s a handy one for entertaining as you can marinate the chicken drumsticks overnight, then all you need to do when ready to cook them is tumble them into a roasting dish and put them in the oven.
6 cardamom pods 1 Tbsp crushed coriander seeds Zest of 1 lemon taken off into strips 12 shredded kaffir lime leaves 15-18 chicken drumsticks Flaky sea salt 1½ Tbsp olive oil Lemon or lime wedges for serving
1 If you can, marinate the chicken drums overnight. Gently crush the cardamom pods and extract seeds. Put the cardamom seeds along with the crushed coriander seeds, lemon zest and kaffir lime leaves in a large bowl or container (see Recipe notes below). Add chicken drums, sprinkle with salt and drizzle with oil. Turn chicken drums until evenly coated with marinade. Cover bowl or container and refrigerate for up to 24 hours, turning chicken drums from time to time.
2 Before cooking, bring chicken drums to room temperature. Preheat oven to 190°C (375°F). Lay chicken drums in a shallow ovenproof dish line with baking (parchment) paper. Bake for about 50 minutes, or until a good golden colour, crisp and cooked through, turning 2-3 times during cooking. Bring the ones with the least amount of colour to the edge of the dish and push the golden ones into the centre, so they cook evenly.
3 Rest chicken drums for about 25-30 minutes, so they loose the steamy heat, but have not yet cooled down and ‘set’; the chicken meat will be much more succulent and tender if it is still warm. Serve them on a platter (or straight from the tin for a casual meal!), with extra lemon or lime wedges for serving.
Putting the chicken drums and marinade in a clean plastic bag will make turning them as they marinate and easy job. Remember to sit the plastic bag inside a bowl in case it springs a leak!
And remember to bring the chicken drums to room temperature before cooking them or your timing will be out.