You have try this recipe if you want an appetizer or a side dish with attitude. The fragrance of the spices combined with the moist chicken is a marriage made in heaven!
In this recipe, I have used chicken drummettes, the upper part of a chicken’s wing, which resemble a small drumstick. You can also use chicken wings or drumsticks.
Somali cooks will generally vary the spices they use, but I particularly like the combination of spices that I have used. It results in a tasty dish that doesn’t stay on the plate for long in my house! Serve with a salad.
Ingredients
- 1 kg chicken drummettes
- ½ teaspoon ground black pepper
- Juice of one lemon
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon chilli powder (optional)
- A few strands of saffron
- Salt to taste
- 3 tablespoons olive oil
Instructions
- Wash the chicken drummettes thoroughly and dry with a paper towel
- Prick the chicken with a sharp knife. This allows the marinade to soak in nicely.
- Mix all the dry ingredients and lemon juice with the olive oil
- Marinate the chicken in the mixture for at least 30 minutes. Marinate overnight if you have the time.
- Place the chicken on a baking tray lined with aluminium foil and bake in a medium oven for 25-35 minutes or until well browned. The cooking time depends on the size of your chicken drummettes.
INFO
Author : Abderazzaq Noor
Recipe by : Shukri