Chicken marylands are marinated with onions and spices then roasted with a classic Middle Eastern combination of rose water, honey and nuts. Almonds are traditional but this works well with macadamias and hazelnuts, too.
2 onions, halved and cut into 1cm wedges
1 red capsicum, cut into thick strips
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp paprika
1 tsp allspice
good pinch of saffron strands, crushed
4 tbsp olive oil
2 tbsp lemon juice
1 tsp sea salt
½ tsp cracked black pepper
4 chicken marylands
100ml water or white wine
150g mixed nuts
1 tbsp rose water
2 tbsp honey
2 tbsp coriander leaves
In a large bowl, mix onions, red capsicum, ginger, cinnamon, paprika, allspice, saffron, olive oil, lemon juice, salt and pepper. Cut two slashes into each drumstick and rub the marinade into chicken. Coat well, then leave for an hour or overnight in the fridge.
Heat oven to 190C. Arrange chicken and marinade in a baking tray, add water or wine and bake for 35 minutes.
Scatter nuts on a second tray and bake for three minutes until lightly golden. Remove nuts and roughly chop.
Whisk rosewater and honey together, add nuts and spoon over chicken. Bake for a further 10 minutes or until chicken is cooked and nuts are golden. Scatter with coriander and serve with pan juices over rice or couscous.