Easy peasy tangy tamarind drumsticks

Now I realise you probably won't have tamarind paste in your fridge or pantry - but it's a worthwhile paste to have as it forms the base of many a thai curry and these - which I think have middle eastern origins.  I wanted to serve something aromatic, a little spicy with some freshness and really - this is a fabulous spring or summer dinner.  They are gorgeous cold too.  My kids loved them cold!

Ingredients:

2kg chicken drumsticks

1 tb coriander seeds

1 tsp cumin seeds

2 cloves

1/2 tsp cayenne pepper

1/4 tsp ground cinnamon

Pinch black pepper

2 tb olive oil

3 dried dates

1/2 cup water

3 tb tamarind paste

2 limes, sliced

1 sprig coriander, chopped roughly

Method

In a mortar and pestle grind your coriander and cumin seeds with the cloves until they are aromatic and lovely -about 1-2 minutes (or longer if you've had a frustrating day).

Add your peppers, cinnamon and oil, make into a lovely paste.

Rub the paste all over your chicken and place in the fridge for about 3-6 hours or even overnight.

Prepare the sauce by mixing water, prunes and tamarind paste until it's thick and saucy - then set aside in the fridge.

When you're ready to cook - preheat your oven to 200 degrees c and place chicken on a baking tray (you'll need a lip on the baking tray to catch drippings from the chicken) cook for about 35-40 minutes.

Transfer to a serving dish and scatter limes, chopped coriander and tamarind sauce over and toss them through.

Seriously it's not as spicy as you would think, just aromatic and tasty...gorgeous!!

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