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Spiced chicken with herb cream

  • 0:15 Prep
  • 0:30 Cook
  • 6 Servings


  • 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


  • 1
    Combine 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.
  • 2
    Combine the sour cream, yoghurt, mint, coriander and garlic in a small bowl. Taste and season with salt and pepper.
  • 3
    Preheat 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.
  • 4
    Transfer to a serving platter. Serve with the herb cream.

Source: taste.com.au


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