Posted on November 05 2021
INGREDIENTS
- 1 ½ tsp Mrs Rogers paprika powder.
- 3 tsp Mrs Rogers curry powder
- 8 Bird & Barrow chicken drumsticks
- 4 cloves of fresh garlic, finely chopped
- 1 local Tahitian lime
- 1 cup Kalo Greek thick natural yoghurt
- 1 cup of fresh TVF coriander, roughly chopped
- 1 cup of fresh TVF mint, roughly chopped
METHOD
- Place the paprika & curry powder in a hot pan and toast until fragrant. In a large bowl, add the toasted spices, half of the yoghurt, 3 garlic cloves and the juice of ½ the lime. Season with salt and mix together.
- Using a sharp knife, make shallow 1-inch slashes in the meat of the drumsticks. Add the chicken to the yoghurt marinade and toss to coat. Cover, and refrigerate for at least 30 minutes, but 4 hours is best for maximum flavour.
- To make the raita, place the remaining lemon juice, 1 tsp salt, 1 Tbsp of yoghurt, herbs and the remaining garlic into a blender and blitz. Transfer to a bowl and stir through remaining yoghurt.
- Barbeque the chicken over a medium heat for 30 minutes, or until cooked through.
- Drizzle the raita over the chicken and serve immediately.
Top tips:
If you like a little bit of heat, add 1 tsp of chilli powder to your spice mix and 1 green chili to your raita for some extra oomph. Make it a meal and serve with a side of rice.
Its a simple but delicious recipe!