Cumin and Paprika Rubbed Chicken Drumsticks

This chicken goes well with caramelized corn. Just replace the mint with cilantro and add some spring onions as well. Remember to baste the chicken with the leftover juices before serving.

Ingredients

5 chicken drumsticks (skinless)
1 teaspoon cumin powder
1 teaspoon paprika powder
2 garlic cloves, minced (preferably with a microplane)
juice of 1/4 lime
salt and pepper to taste
olive oil

Preparation

1. Marinate the chicken with the spice powders, garlic, lemon juice and a tsp of olive oil. Add some salt and pepper to taste and leave at room temperature for at least half an hour.
2. Heat the oven to 400F. Grease an oven proof pan. Lay the drumsticks in a single layer. Bake on high for the first fifteen minutes, then reduce to 300F and continue to cook for another fifteen, or until almost done.
3. Then turn on the broiler and place the pan under it. Continue to cook the chicken until it gets a nice colour on both sides (turn them after about five minutes on each side).
4. Serve with corn sautéed with garlic, chilli and green onions and garnished with fresh cilantro and spring onion greens
Credit: Foodista

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