Tahini & Honey Chicken Drumsticks with Turmeric & Pistachio Rice

By Market Magazine
TAHINI AND HONEY CHICKEN DRUMSTICKS WITH TURMERIC AND PISTACHIO RICE

TAHINI AND HONEY CHICKEN DRUMSTICKS WITH TURMERIC AND PISTACHIO RICE

0 from 0 votes
Serves

4

Preparation

20

minutes
Cooking Time

1

hour 

30

minutes

Ingredients

  • 2 kg 2 chicken drumsticks

  • 4 4 garlic cloves

  • 1/2 1/2 bunch coriander

  • 1 1/2 Tbsp 1 1/2 Moroccan spice mix

  • 3 Tbsp 3 tahini paste

  • 1 1 lemon

  • 500 g 500 Brussels sprouts

  • 180 g 180 mixed pistachios and apricots

  • 2 cups 2 jasmine rice

  • FROM YOUR PANTRY
  • 1 1/2 Tbsp 1 1/2 honey

  • Olive oil

  • Salt and pepper

  • 1 Tbsp 1 caramelised balsamic vinegar

  • 1/2 tsp 1/2 ground turmeric

Method

  • Preheat oven to 180°C, fan-forced
  • Pat dry chicken drumsticks. Make 2 deep incisions across thickest part of drumsticks. Set aside.
  • Roughly chop garlic. Wash, pick, and chop coriander, reserving some for garnishing. Place into bowl and add Moroccan spice mix, honey, tahini, the zest of 1 lemon, 1 Tbsp of olive oil, and season generously with salt and pepper.
  • Mix well using a whisk and add chicken. Toss well and marinate outside fridge for at least 1 hour.
  • Place chicken on deep baking tray and cook in oven for 1 hour or until golden brown and cooked through.
  • Meanwhile, cut Brussels sprouts in half and place on lined baking tray. Drizzle with olive oil and caramelised balsamic vinegar, season with salt and pepper, and cook in oven for 25-30 minutes until golden brown and soft.
  • Roughly chop pistachios and apricots and set aside for later.
  • Cook rice according to packet instructions and add turmeric to water before cooking.
  • Once chicken is ready, remove from oven and rest for 10 minutes.
  • Mix in Brussels sprouts and sprinkle with pistachios. Serve hot with turmeric rice.
  • Garnish with pistachios, apricots and chopped coriander. Squeeze over lemon juice to taste.

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