Ingredients

• 2 cups cooked SunRice Medium Grain White Rice
• 8 chicken drumsticks
• 1/4 cup olive oil
• 2 lemons, one zest and juiced, one cut into wedges
• 1/2 onion, peeled and roughly chopped
• 4 garlic cloves, peeled and roughly chopped
• 2 tblspn tomato paste
• 1 tspn of each spice: sweet paprika, ground ginger, 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, juice, onion, garlic, tomato paste, spices, salt and pepper into a food processor/blender and grind to a paste. Place chicken into a bowl, cover with spice paste, making sure chicken is evenly coated and add lemon wedges. Cover bowl with cling wrap and keep refrigerated for at least two hours, best overnight. Heat oven to 180 degrees C, place chicken 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. Serve with rice on a large platter or individual plates and garnish with fresh coriander.

Tips

Add 1/2 tspn of chilli paste to the paste for a little spiciness.

Variations

Add chickpeas and/or olives to the baking dish before place in the oven.