Preparation Time: 25 min
Ingredients: (click on image to enlarge)
6 Chicken drumsticks
4 tblsp yogurt
2 tbslp tomato puree
Juice of 1 lemon
1 tsp red chilli powder
3 tblsp Chinese 5 spice powder (widely available in Chinese stores)
Salt to taste
1 tsp cane sugar
8 to 10 saffron threads soaked in 2 tblsp warm water
Crushed Black pepper
3 tblsp Olive Oil
Clean the chicken drumsticks, the skin can be taken off if desired; long slants are knifed into the drumsticks just on the top so the marinade can seep in deep.
To prepare the marinade, blend the remaining ingredients in a large bowl and apply evenly to the chicken drumsticks and allow this marinade to stay on for about 2 hours.
Grill in the oven at 200 o c or gas mark 3 for 20 min. Serve along with the Mint Quinoa Salad.
Mint Quinoa Salad with Grapes and Raisins
Preparation: 15 min
1 cup Quinoa (a type of cereal grain easily available in most supermarkets)
2 cups water
1 vegetable stock cube
½ cup mint finely chopped
6 seedless grapes finely sliced into small pcs
1 large tomato (without pulp) chopped into small pcs
¼ cup black raisins (can be substituted with green too)
Juice of 1/2 lemon
A few sprigs of mint for garnish
Wash the Quinoa well in warm water till the water runs clear. Bring the 2 cups of water to boil, add a pinch of salt and the stock cube and the quinoa should be boiled until it becomes translucent in colour. Make sure the grain does not boil for too long and is still crunchy in taste. This should take about 10 min. Meanwhile, in a large bowl bring together the finely chopped mint, tomato, raisin and grapes; add some salt, pepper and the boiled quinoa. Mix it very carefully so as to not break the grain. Adjust your seasoning, garnish with mint and serve. It goes well with all kinds of roast meats or fish.