Allergy free Ethiopian chicken drumsticks recipes

Ingredients

• 1kg chicken drumsticks
• 1 tbsps melted Nuttlex
• Salt, to taste
• 2 tbsps sweet paprika
• 1-2 teaspoons cayenne pepper
• 2 tsps garlic powder
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp ground fenugreek
• ½ tsp salt
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• Cooked rice
• Lime juice, for serving

Method

• Preheat oven to 200°C.
• Coat the drumsticks in the melted Nuttlex.
• Sprinkle with salt.
• Mix all the spices together in a small bowl.
• Line a casserole dish with enough foil to make a foil package containing all the drumsticks.
• In a large bowl, toss half of the spice mix with the drumsticks.
• Arrange the drumsticks in the foiled casserole dish.
• Sprinkle the remaining spice mix over the drumsticks.
• Fold the foil over to seal up the drumsticks.
• Bake for 40 minutes.
• Open up the foil packet and cook the chicken uncovered.
• Continue cooking for at least another 15 minutes until the drumsticks are cooked through and the juices run clear.
• Baste with the flavoured juices.
• Use any remaining juices to flavour the rice, if you like.
• Squeeze some lemon or lime juice over the chicken.