Tangy Tamarind Chicken Drumsticks

INGREDIENTS

8 Al Ain chicken drumsticks, skinless
1 tbsp freshly and coarsely crushed coriander seeds
1/2 tbsp freshly and coarsely crushed cumin seeds 2 tbsps water
2 tbsps oil Salt to taste
1/4 tsp freshly ground cinnamon
1/4 tsp freshly ground cloves
1/2 tsp red chilli powder or (to taste)
1/2 tsp freshly ground pepper
1 tbsp pureed dates
1/2 cup tamarind paste

For garnishing

Fresh coriander
Sliced lime
Red chillies

METHOD

1. Heat a non-stick pan and dry-roast coarsely crushed coriander and cumin seeds. Remove from heat. Add water, oil and salt to taste. Mix until well-combined. Add ground cinnamon, cloves, red chilli powder and pepper. Mix well and set aside.
2. Remove the skin, make diagonal deep slits on both sides of the chicken drumstick. Rub the combined spices all over the chicken drumsticks. Cover the dish with cling-wrap, refrigerate for 5 to 6 hours or overnight.
3. Transfer drumsticks into a non-stick pan and cook in a few tbsps of oil. When almost cooked, combine the pureed dates with tamarind paste and dilute with 2 to 3 tbsps of water. Brush chicken drumsticks with date-tamarind paste. Cook until done and well-browned. Garnish with fresh coriander leaves, sliced lime and red chillies.

Serves 4