Char-roasted spiced chicken with cool cucumber and fluffy basmati

$3.46/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken drumstick6 ea
• basmati rice1 cup
• sour cream1/2 cup
• paprika1 tbsp
• curry powder1 tbsp
• ground cayenne1/4 tsp
• garlic2 cloves
• gingera thumb
• cucumberhalf a cucumber
• lemon1 ea
• minta handful

Method

1Marinate the chicken

• •Heat the oven to 425F.
• •Slash each drumstick twice to the bone.
• •Stir half of the sour cream with the paprika, curry powder, cayenne, minced garlic, grated ginger, the juice of half of the lemon and 1 tsp salt.
• •Massage the marinade over the drumsticks.

2Roast

• •Set the drumsticks on a foil-lined sheet pan.
• •Roast 35 to 40 minutes, turning once, until charred at the edges and they read 165F at the bone.

3Rice on

• •Meanwhile, rinse the basmati rice under cold water until the water runs clear.
• •Add the basmati rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

4Cucumber salad

• •Dice half of the cucumber.
• •Stir it with the remaining sour cream, the chopped mint, a squeeze of the remaining lemon and a pinch of salt.

5Plate

• •Plate the drumsticks over the rice.
• •Serve the cucumber salad alongside.