Spice Chicken ( not hot)

Spiced Baked Chicken ( not hot)



– 6 chicken drumsticks

– Moroccon seasoning 1   1/2 Table spoons

– Ground Coriander 1/2 Teaspoon

– Tumeric 1 Teaspoon

– Ground Cinnamon 2 pinches

– Ground Cumin 2 Teaspoons

– Macadamia oil 3 Tablespoons

– 2 red onions




Set your oven to 180°C. Slice onions thickly and spread evenly across a baking tray lined with foil.

In a bowl mix spices together and add oil and mix into a paste. Take drumsticks, peel back chicken skin and dip chicken drumsticks into paste and spread paste evenly over drumstick flesh. Then peel back chicken skin over the covered drumstick and cover paste over skin. 
Repeat this step on to all drumsticks so that they are covered with the paste under and ontop ov the skin.

Place chicken drumsticks on to the bed of chopped onions in tray. Drizzle with macadamia oil lightly, but focus on the onion slices that are exposed so they don’t burn in the oven. . Cover with foil so that the chicken and onion does not burn. Cook until chicken has been cooked through and onion has started to caramelize. Then remove foil and let cook for a further 5-10 minutes in the oven so that excess liquid has started to evaporate and the onion and chicken are surrounded by the own juices that are kind of like a runny chutney. 



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