CORIANDER AND SPICY LEMON CHICKEN

CORIANDER AND SPICY LEMON CHICKEN

Serves 4

Syn Free

4 skinless chicken drumsticks
1 tsp ground cardamom
Zest and juice of 1 lemon
1.5 tsp. ground cumin
1.5 tsp. ground coriander
2 cloves of garlic, crushed

Put the drumsticks into a shallow bowl and, with a sharp knife or kitchen scissors, cut a few deep slits into the top of each piece.
Pour over the lemon juice and sprinkle on the zest, ground cardamom, cumin, coriander and garlic.
Cover the chicken in the marinade and make sure lots of it goes into the slits.
Cover and put in the fridge over-night.
Spray a large frying pan well with Frylight and cook the chicken over a medium heat, turning often until thoroughly cooked through and golden on all sides. Make sure the juices run clear when the plumpest part of the chicken is pierced.

We love this with SW roasties or wedges and a huge salad!