Name: Tandoori drumettes with mango chutney
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Tandoori drumettes; 1/3 cup yoghurt; 1/4 cup tandoori paste; 1 kilogram chicken drumettes; baby spinach, to serve; Mango chutney; 1/2 cup sugar; 1/2 cup brown vinegar; 2 mangoes, flesh diced; 1/2 cup chopped raisins; 1/4 cup chopped dates; 1 garlic clove, crushed; 1/2 teaspoon chilli powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin

Ingredients

Tandoori drumettes

1/3 cup yoghurt

1/4 cup tandoori paste

1 kilogram chicken drumettes

baby spinach, to serve

Mango chutney

1/2 cup sugar

1/2 cup brown vinegar

2 mangoes, flesh diced

1/2 cup chopped raisins

1/4 cup chopped dates

1 garlic clove, crushed

1/2 teaspoon chilli powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

Method

1.Combine yoghurt and paste in a medium, shallow dish. Add drumettes, turning to coat. Cover and chill for 1 hour.

2.Combine sugar and vinegar in a large pan. Stir over low heat, until sugar dissolves. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer for 15-20 minutes until thickened.

3.Preheat oven to 180°C. Place drumettes on a wire rack, over a large baking dish. Bake for 30-35 minutes until cooked through. Serve with mango chutney and baby spinach (or rice and salad of choice).

Store leftover chutney in a sterilised jar and seal when cool. Keep chilled. Drumsticks, wings or breast fillets can be used in place of drumettes.
Note

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Ingredients

Method

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