For those nights where a sheet pan dinner is exactly what you need, reach for Adam Liaw's Turkish Tandoori Drumsticks. Red pepper paste (biber salçasi) is a staple in Turkish households. It’s great as a marinade ingredient with these drumsticks, but Adam also add it to stews, pasta sauces or anywhere else he would normally use tomato paste.
You can find this and more time-saving recipes in Time For Dinner by Adam Liaw.
Turkish Tandoori Drumsticks
Serves: 4-6
Active Time: 5 Minutes
Cooking Time: 45 Minutes
Resting Time: Overnight (optional)
Ingredients
8 chicken drumsticks
¼ cup (60 ml) olive oil
¼ cup (60 g) Turkish hot red pepper paste (biber salçasi), or tomato paste (concentrated purée)
¼ cup (60 g) thick yoghurt, plus extra to serve
3 garlic cloves, grated
2 teaspoons ground cumin
2 teaspoons sumac, plus extra to serve
1 teaspoon Kashmiri chilli powder
1 teaspoon salt
sliced red onion, to serve
toasted pitas, to serve
roughly chopped flat-leaf (Italian)
parsley, to serve
Method
Combine the drumsticks with all the ingredients except the onion. Refrigerate overnight or even for a few days if you can, but if you can’t, you can just cook them straight away.
Heat your oven to 200°C (390°F) fan-forced. Place a piece of baking paper in the base of a roasting tin and arrange the drumsticks on top. Roast for 45 minutes.
Spread a little extra yoghurt on a serving plate and arrange the drumsticks on top. Serve with the red onion sprinkled with a little extra sumac, toasted pitas and parsley.