Winner winner, chicken drumstick dinner.
1 cup natural yoghurt
juice of 1 lemon
3 tbsp tandoori paste
8 chicken drumsticks
1 cup red wine
2 cups rice
1/2 cup sultanas
sea salt and freshly ground black pepper
natural yoghurt, extra, for serving
4 tbsp coriander, roughly chopped
1/4 cup toasted almond slivers
Preheat the oven to 200C.
Mix together the cup of yoghurt, lemon juice and tandoori paste until well combined. Coat the drumsticks in the mixture.
Place in a deep baking dish and bake for 20 minutes. Pour the red wine over the chicken and bake for a further 20 minutes, or until cooked through.
While the chicken is baking, cook the rice in boiling salted water until tender. Strain. Stir through the sultanas.
To serve, spoon a round bed of sultana rice onto each plate. Sit two drumsticks on the rice and spoon over some pan juices. Season.
Top the chicken with a dollop or two of natural yoghurt and sprinkle with coriander and toasted almonds.