This is a wonderfully simple recipe which is full of flavour. The rice is inspired by the Nando’s spicy rice which I love!

Ingredients (serves 2)

For the chicken:

• 4 chicken drumsticks
• 1/2 tsp smoked paprika (read labels and find one without onion)
• 1/2 tsp cumin
• 1 tablespoon garlic infused olive oil

For the rice:

• 2/3 cup basmati rice
• 1 1/3 cup chicken stock (I made mine using Knorr reduced salt chicken granules)
• 1/2 tsp cumin
• 1/4 tsp chilli powder
• 1/2 tsp turmeric
• pinch of salt
• 1/2 a green capsicum pepper
• 1/4 of red chilli pepper

Methods

1. Preheat oven to 220C on grill.
2. Mix the garlic infused oil with the paprika and cumin. Rub this into the drumsticks.
3. Place the drumsticks on a lined baking sheet and place into the oven. Cook for 25 miuntes turning the drumsticks half way through.
4. Meanwhile prepare the rice. I soaked the basmati rice as indicated by the manufacturer. Check the manufacturer’s instructions on your packaging.
5. Place the rice into a pan and cover with the chicken stock. Cook on high heat until all the stock has absorbed. Cover the pot and put aside when done.
6. Chop the capsicum pepper and chilli pepper finely.
7. Heat a tablespoon of oil in a pan and add the capsicum and chilli peppers, cumin, turmeric, and chilli powder. Cook for a 2-3 minutes of high heat.
8. Add the cooked rice. Stir well to cover all the rice in the spices. The rice should turn yellow. If it seems too dry add a tablespoon of water.
9. Serve the chicken with the rice and a slice of lemon or lime.