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Coriander chicken

Warm and earthy chicken drumsticks with a lemony sumac tang

Course Main Course
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Chicken, Healthy, Quick and Easy
Cook Time 40 minutes
Servings 4
Author Zaatar and Zaytoun

Ingredients

  • 500 g chicken drumsticks skin on
  • 2 teaspoon ground coriander
  • ¼ teaspoon cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon 7 spice
  • ½ teaspoon sumac
  • ½ teaspoon salt
  • Juice of half a lemon
  • Drizzle mild olive oil 2 tbsp

Instructions

  1. Wash the chicken drumsticks and add to a colander to drain off any extra water
  2. In a large bowl, add the spices, sumac, salt, lemon and mild olive oil. Stir together and add the chicken

  3. Massage the chicken drumsticks well with the marinade making sure you rub some marinade under the skin

  4. Cover with cling film or a plate and leave to marinade in the fridge for a few hours, ideally overnight
  5. When you are ready to cook, take out the chicken ½ hour before and bring to room temperature.
  6. Heat the oven to 200C (390F) and cook the drumsticks for 10 minutes before turning down the heat to 180C (350F) for another 30 minutes, turning the drumsticks half way through.

Recipe Notes

If you are using chicken breasts, cut into strips and bake for 30 minutes in the oven