Lopè Ariyo's Chicken drumsticks

Lopè Ariyo shares her mum's recipe for moreish chicken drumsticks.

DURATION 0:02:17

Tags: chicken,

Recipe - Serves: 4


12 chicken drumsticks
parsley leaves, to serve

For the marinade:
1 tbsp shrimp paste
1 tbsp tamarind paste
1 tbsp freshly squeezed lemon juice
2 tsp onion granules
1 tsp garlic granules
1 tsp paprika
1 tsp celery salt
1 tsp ground cumin
1 tsp dried thyme
1 tsp dried sage
Salt and cayenne pepper


1. Preheat the oven to 210ºC/Gas 6–7 and line a baking tray with baking paper.

2. In a small bowl, mix together the shrimp paste, tamarind paste, lemon juice, onion and garlic granules, paprika, celery salt and cumin. Add the herbs to the marinade and taste for salt and cayenne pepper. Place the drumsticks into a large bowl and toss through the marinade. Once the chicken is well coated, place on to the baking tray and bake in the oven for 30–35 minutes, flipping over halfway.

3. When the chicken is well browned, and when pierced the juices run clear, sprinkle with parsley and enjoy while hot. If you have the patience, wait 5 minutes to allow the chicken to rest before digging in.