Gunpowder chicken drummers with mint yogurt

Name: Gunpowder chicken drummers with mint yogurt
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1.6 kg chicken drumsticks; 2 tbsp sunflower oil; 2½ tbsp Cooks’ Ingredients Gunpowder Spice Blend; ¼ tsp fine salt; 25 g pack mint (leaves only, reserving a few to serve); 15 g fresh ginger, grated; 1 green chilli, roughly chopped; 100 g natural yogurt

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.

This recipe works wonderfully all year round. Serve in a packed lunch or as picnic food in the summer and pair with this comforting spinach dal in colder months.

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe in a class, The Whole Chicken and How to Use It, which livestreamed in January 2024. In the masterclass, Alex demonstrated how to joint a chicken which can be cheaper than buying individual portions.

The class featured Winter panzanella, Chicken supremes with tarragon & vermouth, Chicken, leek and apple casserole, and Chicken wings with sweet soy and burnt lime butter.

Watch the recording now.

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Serves8
CourseBuffet
Prepare10 mins
Cook40 mins
Total time50 mins

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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

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.