Gunpowder chicken drummers with mint yogurt

Name: Gunpowder chicken drummers with mint yogurt
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1.6 kg chicken drumsticks; 2 tbsp sunflower oil; 2½ tbsp Cooks’ Ingredients Gunpowder Spice Blend; ¼ tsp fine salt; 25 g pack mint (leaves only, reserving a few to serve); 15 g fresh ginger, grated; 1 green chilli, roughly chopped; 100 g natural yogurt

Gunpowder Spice is bold, aromatic and delivers a gentle hum of heat. Get ahead by marinating the chicken and making the yogurt the day before, keeping them in the fridge overnight.

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Serves8
CourseBuffet
Prepare10 mins
Cook40 mins
Total time50 mins

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1.6kg chicken drumsticks
2 tbsp sunflower oil
2½ tbsp Cooks’ Ingredients Gunpowder Spice Blend
¼ tsp fine salt
25g pack mint (leaves only, reserving a few to serve)
15g fresh ginger, grated
1 green chilli, roughly chopped
100g natural yogurt

Preheat the oven to 180°C, gas mark 4. In a large bowl, coat the chicken drumsticks in the sunflower oil, Gunpowder Spice Blend and fine salt. Transfer the chicken drumsticks to a large baking tray and roast for 35-40 minutes until cooked through, there is no pink meat remaining and the juices run clear.
Meanwhile, in a small food processor, whizz together most of the mint leaves (reserving a few leaves to serve), grated ginger, chopped green chilli, natural yogurt and a pinch of salt until fairly smooth.
Arrange the chicken on a platter with the mint yogurt. Shred the remaining mint leaves and scatter them over the drumsticks to serve.

Typical values per serving when made using specific products in recipe