Moroccan Chicken Drumsticks

1 packet of drumsticks (approx 1.5 kg)
Jar of Whittington’s African Moroccan Spices
Generous squeeze of lemon juice
Olive or Rice Bran Oil
Salt  to taste
1/3 cup shelled pistachios

1 ½ cups Greek style yoghurt
1 heaped teaspoon Moroccan spice
Lemon juice to taste
Tablespoon honey
2 tablespoons chopped parsley
Blend all together and set aside. 

On a baking paper lined tray, generously season the chicken with the Moroccan spices and a splash of oil. Cover with foil and place in a 220 degree oven for approx 1 hour. (Some times you may need an extra 10 minutes if the drumsticks are plump) When the chicken is cooked, remove and season with a bit of salt and squeeze of lemon.  Rest covered with the foil and prepare a warm plate to serve the drumsticks on. Dress with the yoghurt dressing and garnish with some chopped pistachios. Great with a cous cous salad. 

Serves: 4-6

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