Smoked Paprika Chicken Drumsticks with Charred Corn Salsa

Raw materials

Two 280 g packs give a generous dinner for two.

Chicken Drumstick With Skin (Frozen)

280 g · 2 packs · 4% off

₹478₹500

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Method

Dry skin and a hot oven give the crisp finish.

1. 01
   Thaw

   Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.

2. 02
   Dry and rub

   Pat the drumsticks very dry. Mix the rub, coat the chicken and rest for 15 minutes.

3. 03
   Roast

   Place on a rack over a tray. Roast at 210 °C for 35 to 40 minutes, turning once, until deep red and crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.

4. 04
   Char the corn

   While the chicken roasts, char the corn in a dry hot pan for 4 minutes until spotted dark.

5. 05
   Mix the salsa

   Toss the corn with the tomato, onion, coriander, lime, chilli flakes and salt.

6. 06
   Serve

   Rest the drumsticks for 5 minutes and serve with the salsa.

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