|10 min||45 min||2|
|6 leaf||Basil, fresh (to serve)|
|1 dash||Black pepper|
|4 drumstick||Chicken, drumstick (skinless)|
|1 tsp||Coconut oil|
|1 1/2 tsp||Curry powder|
|1 potato||Potato (peeled, cut into 2cm chunks)|
|1 dash||Sea salt (to taste)|
|1 1/2 tsp||Turmeric, ground|
1. Preheat oven to 220°C / 425°F / Gas Mark 7.
2. Add drumsticks to a small baking dish. Drizzle with melted coconut oil, and season with salt and pepper. Scatter over half of the spices and use your fingers to rub it into the skin and meat. Arrange the chopped potatoes around the chicken, lightly drizzle the potatoes with a little more coconut oil.
3. Place chicken into the oven and cook for 25 minutes. Remove from the oven and flip the drumsticks over. Sprinkle the remaining spices on top. Place back into the oven and allow to cook for a further 20 minutes. (internal temperature of chicken should be at 165F)
4. Once cooked, remove from the oven and allow to cool slightly before serving. Sprinkle with fresh basil leaves if you like.
is a great source of lean protein and aids in muscle growth and repair