ROASTED DRUMSTICKS
WITH SUMAC & SESAME
SERVES 48 chicken drumsticks
1 tsp sumac, ground
1 tbsp honey
3 tbsp sesame seeds
2 tbsp coconut oil, softened
Himalayan salt and black pepper200g feta rounds
1 tbsp coconut oil
3 tbsp extra-virgin olive oil
10g pomegranate rubies
fresh thyme- Preheat the oven to 180°C.
Place the drumsticks into an oven-
proof dish. In a bowl mix together
the sumac, honey, sesame seeds
and coconut oil. Season well and
rub all over the drumsticks.- Roast for 30–40 minutes or until
golden and cooked through. - For the feta: Brush the feta
with coconut oil, place on a baking
tray and bake for 10 minutes or
until just softened. Drizzle with
olive oil, pomegranate rubies and
fresh thyme. - To serve: Sprinkle drumsticks
with pomegranate rubies and
serve with warm feta rounds.
TANDOORI-STYLE
CHICKEN
SERVES 4FOR THE MARINADE
(^2) / 3 cup double cream yoghurt
70g tomato paste
2 cloves garlic, minced
2 tsp paprika
2 tbsp garam masala
2 tsp cayenne powder
juice of ½ a lemon
2 tsp fennel seeds
Himalayan salt and black pepper
4 chicken leg portions
(approximately 1kg)
TO SERVE
1 small red onion, sliced
1 butter lettuce, leaves separated
¼ cucumber, sliced
5g mint leaves
lemon wedges to garnish
(^1) / 3 cup double cream yoghurt
- Place all the marinade
ingredients in a bowl, season and
stir well to combine. Spread the
marinade all over the chicken,
cover and refrigerate for at least
3 hours, preferably overnight. - Preheat the oven to 190°C.
Scrape off some of the marinade
and place the chicken onto a
baking tray. Roast for
35–40 minutes, or
until cooked through,
basting with remaining
marinade halfway
through cooking time. - To serve: Serve the
chicken hot with sliced
onion, butter lettuce,
cucumber, mint leaves
and with lemon wedges.
Serve with double cream
yoghurt. ■
KEEP ON TRACK per serving
FAT 22G CARBS 17G PROTEIN 44GKEEP ON TRACK per serving
FAT 56G CARBS 7G PROTEIN 54G44 LOSE IT! VOLUME 31