Rangitikei Paprika Drumsticks with Slow Roasted Tomatoes
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Rangitikei Paprika Drumsticks with Slow Roasted Tomatoes

A North African inspired dish with lemon, sumac & smoked paprika


Serves 6

For the tomatoes:
2kg Roma or acid free tomatoes
extra virgin olive oil
sea salt and freshly ground black pepper

For the chicken:
3 pkts Rangitikei Corn-Fed Free Range chicken drumsticks
2tsp freshly ground pepper
1tsp sea salt
2tbsp coriander seeds, crushed
juice and grated rind of two lemons
2 sprigs of fresh mint, chopped
2tsp cumin
2tsp summac
8 cloves of garlic, chopped
1tsp smoked Spanish paprika
a few lemons cut into wedges
chopped fresh mint or coriander for garnish


For the tomatoes:
  1. Preheat oven to 150°C. Spray an oven tray with olive oil.
  2. Wash tomatoes, slice in half, core and lay out on the tray. Sprinkle with salt, pepper and a little sugar. Spray again with olive oil.
  3. Roast for at least two hours till tomatoes are semi-dried and a little browned. 

For the chicken:
  1. Mix pepper, salt, coriander, lemons, mint, cumin, sumac, garlic and paprika together and marinate the drumsticks in them for half an hour.
  2. Heat the grill up to about 200°C and place the drumsticks on a grilling tray over an oven dish. Grill for about ten minutes on each side till golden.
  3. Remove from the oven and let rest 5 mins.

To serve:
Sprinkle chicken with mint, surround with lemon wedges and garnish with the tomatoes.

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