Tandoori Chicken Drumsticks
with Spinach & Garlic Rice
- Milk
- Tree Nuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
Roasted in the oven and with tasty, slightly charred edges, chicken drumsticks are an easy and delicious way to enjoy tandoori flavours. Served with fragrant garlic spinach rice plus a crunchy salad, this mild meal is a family winner!
Ingredients
2 tub
tandoori paste
1 packet
Greek-style yoghurt
(Contains: Milk;)
2 packet
chicken drumsticks
1 bag
baby spinach leaves
3 clove
garlic
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
2 unit
cucumber
2 unit
tomato
1 tub
mango chutney
(Contains: Tree Nuts; May be present: Eggs.)
Not included in your delivery
olive oil
½ tsp
salt (for the chicken)
40 g
butter
(Contains: Milk;)
3 cup
water
½ tsp
salt (for the rice)
2 tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Combine the tandoori paste, Greek yoghurt, salt (for the chicken) and a drizzle of olive oil in a large bowl. Cut two deep slashes onto either side of each chicken drumstick, then add to the tandoori mixture and turn to coat. TIP: Adding the cuts helps the marinade penetrate deeper into the chicken and also helps cut down on cook time!
Place the drumsticks mixture in a large baking dish lined with baking paper and bake for 20 minutes. Remove from the oven, turn the drumsticks and spoon over any juices in the baking dish. Bake until the chicken is cooked through, 25-30 minutes. TIP: The spice blend will char slightly, this adds flavour to the dish!
While the chicken is baking, roughly chop the baby spinach leaves. Place a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the baby spinach and cook, stirring, until wilted, 1 minute. Transfer to a small bowl. TIP: Frying the spinach gives better flavour and texture to the spinach rice!
Finely chop the garlic (or use a garlic press). Return the saucepan to a medium heat with the butter and a dash of olive oil. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and salt (for the rice) to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. Stir the spinach through the rice. TIP: Leave the spinach out of the kids portions if they're not fans!
While the rice is cooking, roughly chop the cucumber and tomato. Transfer to a medium bowl and add the vinegar and a generous pinch of salt and pepper. Toss to combine. TIP: Leave some salad without dressing for the kids if they prefer!
Divide the spinach and garlic rice and tandoori drumsticks between plates. Serve with the tomato and cucumber salad and mango chutney on the side.
