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.