2 ½ teaspoons Jamaican allspice (available at specialty food stores)
½ teaspoon ground pepper
½ teaspoon chilli flakes
¼ cup fresh coriander leaves
Coconut Basmati Rice
1 cup basmati rice
¼ cup coconut milk
2 tablespoons shredded coconut, toasted
Pineapple Chilli Salsa
½ pineapple, skin removed, cored, finely diced
1 long red chilli, seeded, finely chopped
Juice and zest of 1 lime
2 tablespoons coriander leaves, finely chopped
Lime wedges, to serve
Preheat oven to 160°C fan forced (180°C conventional).
To prepare the marinade, combine marinade ingredients in a small food processer and process until combined. Place drumsticks in a large snap lock bag or shallow glass dish. Pour marinade over drumsticks and toss to coat. Marinate in the fridge for at least 1 hour but preferably overnight.
Preheat a barbecue or char-grill pan over medium-high heat. Cook chicken for 5–6 minutes, turning often, or until charred. Place chicken in a large baking tray lined with baking paper and cook for 20–25 minutes, or until chicken is cooked through.
Meanwhile, cook basmati rice according to packet instructions. Drain and place rice in a serving bowl. Drizzle with coconut milk and top off by sprinkling with shredded coconut.
To make salsa, combine pineapple, chilli, lime juice and zest and coriander in a medium bowl. Serve drumsticks with coconut rice, pineapple salsa and lime wedges, if desired.
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