So, it turns out, my recipe yesterday was rather Indian inspired and tastes somewhat like Tandoori. Since I had leftovers, I decided to give it a more Tandoori blend. I kicked it up a notch with a few more ingredients and made a main meal out of it! I’ve also learnt from a Keralan friend that it tastes better to cook it in a pan on the stove with a little oil instead of in the oven. The result was simply divine!
Remaining marinade from the Spiced Whole Roasted Cauliflower
1/4 teaspoon ground cinnamon
1/2 teaspoon red food coloring (I used the liquid form since I had no powder)
10 chicken drumsticks
salt and pepper
1 tablespoon vegetable oil
First, in a large bowl, big enough to fit all the chicken drumsticks, add the leftover marinade and other ingredients and mix well.
Next, season the chicken drumsticks with salt and pepper and toss them into the marinade, making sure they all get coated with the marinade evenly. Then, ccover with cling wrap and refrigerate for at least 2 hours. If you can afford it, marinade them overnight.
When ready to pan fry, heat a pan on medium heat with a little vegetable oil. Place the chicken in the pan and cook on all sides (about 5 minutes per side) until the meatiest part reaches its doneness at 165ºF. Remove, serve and ENJOY!!!!