Chicken:
8 drumsticks
1 tsp turmeric
¼ tsp cayenne pepper
½ tsp dry mustard
1 tsp ground ginger
2 tsps fennel seeds
1 tsp sugar
1 tsp salt
Turkish Almond Sauce:
1/3 cup roasted almonds
2 cloves garlic, minced
3 scallions, white and light green parts, chopped
½ cup packed fresh cilantro
1 tsp chopped jalapeno, seeds removed
Zest and juice one lemon
2 TBLS red wine vinegar
½ cup plain yogurt
1/3 cup olive oil
1 tsp salt
½ tsp black pepper
1. Preheat grill.
2. In small bowl, combine all ingredients for chicken, except the drumsticks, and mix well. Rub all over drumsticks to coat well.
3. Place drumsticks over medium-low coals and cook, turning once or twice, for 40 minutes, or until chicken is cooked through. (Alternatively, the chicken can be roasted in a 400 degree F oven on a baking sheet or roasting pan for 40 minutes, turning once).
4. While chicken is cooking, place almonds, garlic, scallions, cilantro and jalapeno pepper in a food processor. Pulse until finely chopped.
5. Add lemon zest and juice, vinegar and yogurt; pulse again. Add salt and pepper.
6. With motor running, slowly pour in olive oil and mix until well-combined. Transfer sauce to small serving bowl.
7. To serve, place drumsticks on platter, drizzle with a small amount of almond sauce and pass the rest of the almond sauce at the table.
Nutrition Information, Per Serving:
500 calories; 36 g fat; 6 g saturated fat; 10 g carbohydrate; 4 g sugar; 33 g protein
Courtesy of National Chicken Council.