These sticky drumettes can be eaten with one hand, taste delicious dipped into the herby yoghurt cream.
Ingredients
- 1 tablespoon honey
- 1 1/2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 teaspoon sumac
- 1/4-1/2 teaspoon chilli powder
- 12 (about 1.1kg) chicken drumettes
- 125g (1/2 cup) sour cream
- 130g (1/2 cup) Tamar Valley Greek Style Yoghurt
- 1 1/2 tablespoons chopped fresh mint
- 1 1/2 tablespoons chopped fresh coriander
- 1 garlic clove, crushed
- Olive oil, to grease
Method
- Step 1Combine the honey, oil, cumin, paprika, sumac and chilli in a glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 1 hour or overnight to marinate.
- Step 2Combine the sour cream, yoghurt, mint, coriander and garlic in a small bowl. Taste and season with salt and pepper.
- Step 3Preheat oven to 220°C. Line 2 baking trays with foil and brush with oil to grease. Divide the chicken between the trays. Season with salt and pepper. Bake for 15 minutes. Turn the chicken and reduce temperature to 200°C. Bake for a further 15 minutes or until browned and cooked through.
- Step 4Transfer to a serving platter. Serve with the herb cream.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1313 kj
Energy
20g
Fat Total
9g
Saturated Fat
1g
Fibre
24g
Protein
126mg
Cholesterol
106.19mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Prepare to the end of step 2 up to 1 day ahead. Store the cream mixture, covered, in the fridge. Continue from step 3, 1 hour before serving.
Related Video
- Author: Cynthia Black
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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