Spicy chicken drumsticks with avocado salad

Chicken drumsticks are easy to access and feed many, so playing with ways to cook them is fun. I love my spices with a bit of heat, so this is a great dish. I have these with a side avocado salad to keep the coolness and to balance the spice and chilli. Easy, fun and colourful and smells delicious.

Spicy chicken drumsticks with avocado salad Credit: Kitti Gould

• serves

  3

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp paprika
• 20 g butter
• 1 tsp salt
• 1 tsp ground black pepper
• 8 chicken drumsticks
• 1 red onion, finely chopped
• 1 tsp finely grated ginger
• 1 long red chilli, thinly sliced
• 1 tsp dried chilli
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 tbsp Worcestershire sauce
• 125 ml (½ cup) chicken stock
• 1 tsp raw sugar
• ½ cup coriander leaves, to serve

Avocado salad

• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tsp salt
• 1 tsp ground black pepper
• ½ red onion, finely chopped
• 1 small tomato, finely chopped
• 2 tbsp chopped parsley
• ½ cucumber, finely chopped
• 3 avocados, diced

Instructions

1. Preheat the oven 180˚C. Heat the oil in a large oven proof frying pan over low – medium heat. Add the turmeric, garlic powder, cayenne pepper, oregano, cumin, chilli powder, paprika, butter, salt and pepper and stir to combine. Add the chicken drumsticks, onion, ginger, chilli, thyme, basil and Worcestershire sauce and stir to combine well.
2. Increase the heat to high and slowly add the chicken stock, a little at a time until well combined. Add the sugar and continue to cook the chicken for 8 - 10 minutes.
3. Transfer the pan to the oven and cook for 10 minutes, then turn the drumsticks and cook for another 10 minutes, or until cooked through.
4. Meanwhile, for the avocado salad, place the olive oil, lime juice, salt and pepper in a large bowl and stir to combine. Add the onion, tomato, parsley and cucumber and toss to coat, then add the avocado and gently toss, being careful to not break up the avocado.
5. Place the chicken on a serving dish, garnish with coriander leaves and serve with the salad.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.