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.
- Prepare10 mins
- Cook40 mins
- Total time50 mins
- 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
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