Recipe Ingredient
- 6 to 8 medium-sized chicken drumsticks
- 1 rounded tbsp coriander seeds
- 1/2 tsp black peppercorns
- 2 tsp finely-grated ginger
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp honey
- 1 tbsp peanut or other vegetable oil
- 2 tsp salt
Instructions
- Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.
- Lightly toast the coriander seeds and peppercorns by placing them in a small frying pan over medium heat.
- After three to four minutes they will smell fragrant and the coriander will look lightly browned. Immediately take pan off the heat. Roughly crush the coriander and peppercorns in a mortar and pestle. Remove.
- Combine the grated ginger, soy sauces, honey, oil and salt in a small bowl. Add the crushed spices. Rub over chicken drumsticks, cover and set aside, refrigerated, for an hour or two.
- Place chicken pieces under a preheated grill or roast in a 190 ºC oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to help them brown evenly.