Ingredients

• 2 cups cooked SunRice Medium Grain White Rice
• 8 chicken drumsticks
• 1/4 cup olive oil
• 2 lemons, one zested and juiced, one cut into wedges
• 1/2 onion, peeled and roughly chopped
• 4 cloves of garlic, peeled and roughly chopped
• 2 tblspn tomato paste
• 1 tspn sweet paprika
• 1 tspn ground ginger
• 1 tspn ground cumin
• 1/2 tspn salt
• 1/2 tspn ground pepper
• 1/2 bunch fresh coriander, washed and roughly chopped

Instructions

Place oil, lemon zest, lemon juice, onion, garlic, tomato paste, spices, salt and pepper into a food processor/blender and grind to a paste. Place chicken into a bowl and cover with spice paste, making sure chicken is evenly coated. Add lemon wedges. Cover bowl with cling wrap and keep refrigerated for at least 2 hours. It is best to leave chicken to marinate overnight. Pre-heat oven to 180ºC. Place chicken pieces and lemon wedges into a baking dish, cover dish with foil and bake for about 40 minutes or until cooked. Remove foil for the last 10 minutes of cooking time to allow chicken to brown. Serve with rice and garnish with fresh chopped coriander.

Tips

Add 1/2 tspn of chilli paste for a little spiciness.
For extra convenience use SunRice Medium Grain Brown Rice in 90 seconds or SunRice Long Grain White Rice in 90 seconds.

Variations

Add a tin of chickpeas or olives to the baking dish with the chicken before baking.