Spicy tandoori chicken drumsticks in pomegranate molasses
Prep time
10 minutes
Cook Time
50 minutes
Total Time
60 minutes
Course :
main
Servings :
4
Author :
Munira Aslam
Description :
Ingredients
8 pieces chicken drumstick
2 tbsp tandoori paste
1
tbsp lemon juice
2 tbsp plain yogurt
2 tbsp
pomegranate molasses, plus extra to brush
4 garlic cloves
2 tbsp olive oil
Salt to taste
A bunch of fresh flat leaf parsley, chopped
For the roasted vegetable
2 carrots, cut into long sticks
2 Beetroots cut into long sticks
1 black carrot, cut into long sticks
3 small red onions, root left intact
5-6 baby potato
3 tbsp olive oil
Ingredients
P
repare the chicken – Use a sharp knife and make 2 to 3 diagonal slits in the thickest part of the meat, so the knife goes down to the bone.
In a mixing bowl, stir in the yogurt, tandoori spices, lemon juice, olive oil, pomegranate molasses and salt. Stir everything well, so it is all combined.
Add the drumsticks and leave covered in the fridge for 1 -2 hours, (minimum 30 minutes). The longer you leave the meat to marinade, the stronger the flavor will be.
Preheat the oven to 200/180 degree and prepare the vegetables.
Put the carrots, Beetroots, baby potatoes and red onions into a large roasting tray and drizzle with olive oil. Season with salt, pepper and herbs, then toss to coat.
Make space in the center of the tray, then add chicken drumsticks along with its marinade.
Roast for 40-50 minutes until cooked through and the chicken juices run clear when you push skewer into its thickest part.
The veggie should be also tender.
About few minutes before cooking time, brush the chicken with more pomegranate molasses and return to the oven.
Serve it with some onion rings and lemon wedges. Take the tray to the table for people to help themselves.
Munira Aslam
mealswithmemories@outlook.com