Gunpowder chicken drummers with mint yogurt
Waitrose and Partners

Gunpowder chicken drummers with mint yogurt

Say hello to your new favourite spice blend! Gunpowder Spice is bold, aromatic and delivers a gentle hum of heat. Get ahead by marinating the chicken and making the yogurt the day before, keeping them in the fridge overnight.

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Gluten free
  • Serves8
  • CourseBuffet
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Ingredients

  • 1.6kg chicken drumsticks
  • 2 tbsp sunflower oil
  • 2½ tbsp Cooks’ Ingredients Gunpowder Spice Blend
  • ¼ tsp fine salt
  • 25g pack mint (leaves only, reserving a few to serve)
  • 15g fresh ginger, grated
  • 1 green chilli, roughly chopped
  • 100g natural yogurt

Method

  1. Preheat the oven to 180°C, gas mark 4. In a large bowl, coat the chicken drumsticks in the sunflower oil, Gunpowder Spice Blend and fine salt. Transfer the chicken drumsticks to a large baking tray and roast for 35-40 minutes until cooked through, there is no pink meat remaining and the juices run clear.

  2. Meanwhile, in a small food processor, whizz together most of the mint leaves (reserving a few leaves to serve), grated ginger, chopped green chilli, natural yogurt and a pinch of salt until fairly smooth.

  3. Arrange the chicken on a platter with the mint yogurt. Shred the remaining mint leaves and scatter them over the drumsticks to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,072kJ/ 256kcals

Fat

14g

Saturated Fat

3.3g

Carbohydrates

1.8g

Sugars

1.1g

Fibre

0.5g

Protein

30g

Salt

0.9g

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