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£2.88/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Arrange the chicken on a platter with the mint yogurt. Shred the remaining mint leaves and scatter them over the drumsticks to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,072kJ/ 256kcals |
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Fat | 14g |
Saturated Fat | 3.3g |
Carbohydrates | 1.8g |
Sugars | 1.1g |
Fibre | 0.5g |
Protein | 30g |
Salt | 0.9g |
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