|8||chicken — drumsticks|
|10 ml||cumin — seeds, toasted|
|125 ml||whole garlic cloves — unpeeled|
|4||garlic — cloves, crushed|
|30 ml||masala — roasted|
|8||carrots — peeled, grated|
|20 g||fresh coriander — chopped|
|15 ml||vinegar — apple cider|
|salt — just a pinch|
|to serve — to serve|
|1||lemon, quartered fresh coriander|
oven to 210°C. Put a wire rack on a baking sheet and grease with non-stick spray.
1. Chicken: Season the chicken with salt. Mix the rest of the ingredients well and rub over
the drumsticks in a single layer on the prepared wire rack and roast for 25
minutes or until done.
3. Salad: In the meantime, mix all the salad ingredients and transfer to a platter.
4. To serve: Put the drumsticks on the salad and garnish with the lemon and herbs.