The marinade is a mixture of soy sauce, lime juice, crushed garlic, ground cumin, paprika, grated ginger and chopped chilli (which I have substitute with dried coarse chilli flakes).
Delicious! Very yummy eaten with lots of fresh coriander leaves.
Chicken Drumsticks with Paprika and Garlic
(source from goodfoodchannel.com, Bill Granger)
8 chicken drumsticks
5 tbsp soy sauce
2 tbsp lime juice
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp paprika
5cm piece root ginger, peeled and grated
1 small red chilli, seeds removed, finely chopped (replaced with 1/2 tsp coarse chilli flakes)
- Using a sharp knife, make a few slashes, about 0.5cm deep, through the thicker parts of the chicken and place in a dish.
- Combine all the remaining ingredients in a small bowl. Using your hands, rub this marinade all over the chicken drumsticks. Cover and transfer to the fridge to marinate for at least an hour, or overnight if possible.
- Preheat the oven to 190C/170C fan/gas 5 or light a barbecue.
- Place the chicken on a baking tray and roast for 40 minutes or until cooked through and lightly charred in places. Serve.