Spiced Chicken with Carrot and Chickpea Salad

01Method

1. 1

   Preheat the oven to 200 °C. Make the marinade by combining the olive oil, ginger, garlic, chili powder, ground coriander, turmeric, garam masala, and lime juice in a bowl.

2. 2

   Add the chicken drumsticks to the marinade and coat them thoroughly. Let them rest at room temperature for about 20–30 minutes.

3. 3

   Heat the olive oil in a large skillet over medium-low heat. Add the sliced chili pepper and chopped garlic and sauté briefly until fragrant.

4. 4

   Add the carrot matchsticks, season with salt, and stir-fry for a couple of minutes, then remove the pan from the heat.

5. 5

   Stir in the rinsed chickpeas and season to taste with lime juice, pepper, and salt. Roughly chop the fresh cilantro and stir it in just before serving.

6. 6

   Arrange the marinated drumsticks on a baking sheet lined with parchment paper and roast until golden and crispy. Serve immediately alongside the salad and sour cream.