Sticky tamarind drumsticks.

40 Min
4 People
Rating starstarstarstarstar_border
These drumsticks are finger licking good, coated in Goan Cuisine’s sweet and sour tamarind chutney then charred in the oven (or BBQ!). Paired with a black rice salad for a balmy Summer night dinner.
1. Set oven to 220ºC.

Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.

2. Dice pumpkin into 3cm cubes. Slice leek into thick rounds. Toss with 1 tbsp oil, salt and pepper in a lined roasting dish.

3. Combine tamarind chutney and 1/4 cup water. Slash chicken to the bone and coat with the sauce. Place in the roasting dish. Roast in oven for 25-30 minutes or until chicken is cooked through.

4. Dice radishes, cucumber and jalapeño. Finely slice mint leaves. 

Whisk together 3 tbsp vinegar, 2 tbsp olive oil, salt and pepper. Toss together with rice and salad.

5. Divide roast pumpkin, chicken drumsticks and rice salad among plates.
Black Rice 300g
Butternut Pumpkin 1/2 *
Leek 1/2 *
Tamarind Chutney 1 Jar (230g)
Chicken Drumsticks 8 Pack
Radishes 1/3 Bunch *
Continental Cucumber 1/2 *
Jalapeño 1
Mint 1 Bunch

* Ingredient Also Used In Another Recipe

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar