Now I realise you probably won't have tamarind paste in your fridge or pantry - but it's a worthwhile paste to have as it forms the base of many a thai curry and these - which I think have middle eastern origins. I wanted to serve something aromatic, a little spicy with some freshness and really - this is a fabulous spring or summer dinner. They are gorgeous cold too. My kids loved them cold!
2kg chicken drumsticks
1 tb coriander seeds
1 tsp cumin seeds
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
Pinch black pepper
2 tb olive oil
3 dried dates
1/2 cup water
3 tb tamarind paste
2 limes, sliced
1 sprig coriander, chopped roughly
In a mortar and pestle grind your coriander and cumin seeds with the cloves until they are aromatic and lovely -about 1-2 minutes (or longer if you've had a frustrating day).
Add your peppers, cinnamon and oil, make into a lovely paste.
Rub the paste all over your chicken and place in the fridge for about 3-6 hours or even overnight.
Prepare the sauce by mixing water, prunes and tamarind paste until it's thick and saucy - then set aside in the fridge.
When you're ready to cook - preheat your oven to 200 degrees c and place chicken on a baking tray (you'll need a lip on the baking tray to catch drippings from the chicken) cook for about 35-40 minutes.
Seriously it's not as spicy as you would think, just aromatic and tasty...gorgeous!!
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