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Baked chicken drumsticks with a slice of lemon on top in a black plate
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5 from 1 vote

Digaag Duban (Somali baked chicken)

Course: Appetizer, Side Dish
Cuisine: East African, Somali
Servings: 10 serves

Ingredients

  • 10 chicken drumsticks skin removed
  • ½ tsp black peppercorns
  • ½ tsp coriander seeds
  • ¾ tsp cumin seeds
  • ½ inch cinnamon bark
  • ¾ tsp chilli powder
  • Juice of ½ lemon
  • A few strands of saffron
  • 2-3 tbsp olive oil
  • Salt to taste
  • Lemon wedges; for serving
  • 2 tbsp coriander leaves; finely chopped

Instructions

  • Clean and wash the chicken drumsticks; pat dry.
  • Prick or score the flesh to allow the marinade to infuse well.
  • Grind all the spices (black pepper, coriander, cumin, cinnamon, chilli) to a coarse powder.
  • Add this to the chicken drumsticks along with a pinch of saffron, lemon juice, olive oil and salt. Mix well and marinate for at least 2-3 hours (preferably overnight).
  • Preheat the oven to 180°C (fan forced oven).
  • Line an oven proof tray with baking paper and place the chicken drumsticks.
  • Bake for 20-25 minutes (turn once halfway through) or till the chicken has cooked well.
  • Remove from oven, rest for 5 minutes before serving.
  • Garnish with coriander leaves and serve with lemon wedges.