OVEN BAKED SPICY CHICKEN DRUMETTES
Wednesday January 16, 2013
Serves 6
INGREDIENTS:
Chicken Mixture
24 chicken drumettes
1/2 cup all-purpose flour
3tsp fine salt
2tsp ground pepper
3Tbsp paprika
3Tbsp Luke Mangan curry powder
4Tbsp dried oregano leaves
2Tbsp smoked paprika
125mls vegetable oil
Chicken salt, to taste
Riata
250ml natural yoghurt
1telegraph cucumber skin on, de-seeded and grated
1 clove garlic, finely grated
1/4 bunch chopped mint
1/4 bunch chopped coriander
1 lime, juiced
Seasoning
METHOD:
For the Riata
Place all the ingredients together in a bowl and mix to combine, season to taste.
For the Chicken
Pre - heat oven to 160C.
In a food storage bag, combine flour, salt, pepper, paprika, smoked paprika, dried oregano and curry powder.
Line 2 (13x9-inch) pans with baking paper.
Place the vegetable oil in each pan evenly and place in the oven for 5 to 7 minutes to heat.
Coat chicken with the seasoned flour mixture, shaking about 3 legs at a time in the bag.
Place chicken in the prepared pans and bake, uncovered for 25 minutes. Turn chicken legs every 5 minutes.
Turnover and bake for a further 10 to 15 minutes or until tender and nicely browned.
Remove the pans from the oven and place the chicken legs on absorbent paper.
Season chicken with the chicken salt and serve with the riata sauce.
