Chicken Drumsticks & Wild Rice Salad

Chicken Drumsticks


1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1½ tablespoons dried oregano leaves
¼ cup (60ml) extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon brown sugar
sea salt and cracked black pepper
3 cloves garlic, crushed
12 x 120g chicken drumsticks


Preheat oven to 250°C (500°F).
Place the smoked paprika, cayenne pepper, cumin and oregano in a large bowl. Add the    oil, 1 tablespoon of the vinegar, the sugar, salt and pepper and mix to combine. Reserve and set aside 2 tablespoons of the marinade.
Add the garlic and chicken to the bowl and toss well to coat.
Place the chicken on a large lightly greased baking tray lined with non-stick baking paper and roast for 15–18 minutes or until golden and cooked through.   Serves 4.

Wild Rice Salad


400 g mixed rice, such as Camargue, wild and long-grain
150 g mixed nuts
½ a bunch of fresh basil
½ a bunch of fresh mint
75 g dried apricots
extra virgin olive oil


Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
Combine with the rice, season with sea salt and black pepper, then drizzle with oil.

For a little fresh crunch and color,  I added a cucumber, celery and raisins salad to the dish.


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