Australian
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
2
One Tray Tumeric Chicken Drumsticks with Roast Capsicum
With
Steph De Sousa
SERVES
4
Ingredients
8 chicken drumsticks (approx. 1.2kg)
2 tbsp ground turmeric
1.5 tsp ground cumin
1 tsp ground coriander seeds
1 large red onion
2 capsicums
Salt and pepper, to taste
Olive oil, for drizzling
Fresh coriander, to serve
Lebanese bread, to serve
Method
Preheat the oven to 200°C.
Line a large tray with baking paper.
Slice the capsicums lengthways discarding the core and seeds, and slice the onion lengthways — scatter around the baking tray.
Place the chicken drumsticks in a bowl.
Drizzle the chicken and vegetables with extra olive oil.
Sprinkle turmeric, coriander seeds and cumin onto the chicken.
Season with salt and pepper.
Place the chicken on top of your vegetables.
Bake for 40–45 minutes until the drumsticks are golden and cooked through.
To serve, scatter with coriander leaves and serve with Lebanese bread to soak up the sauce.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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