Spice-roasted Chicken with Cucumber Salad
Preheat the oven to 180°C.
Chicken: Slash the meat twice in the thickest part of each drumstick. Combine the oil with all the remaining ingredients and add the chicken, turning to coat well in the spice mix. Place on a lined baking tray and roast for about 40 minutes, turning occasionally until golden and cooked through.
Salad: Halve the cucumber lengthways and scoop out the seeds. Cut into small chunks. Whisk the remaining ingredients in a bowl then toss through the cucumber.
To serve: Pile the chicken onto a board or platter. Serve with the cucumber salad and accompaniments. Serves 4
Chicken loves gutsy flavours and this is a great recipe for turning simple into a feast. Use a whole butterflied chicken, or chicken thighs if preferred. To eat, remove the meat from the bone and wrap in flatbreads with the accompaniments.