Ingredients

• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 2 tablespoons canola oil
• 8 chicken drumsticks (about 125g each)
• 1 teaspoon fennel seeds
• 1/4 cup sugar
• 2 tablespoons apple cider vinegar
• 2 Granny Smith apples, halved, cut in 6mm slices
• 15g fresh coriander, leaves and tender stems only
• 15g fresh mint leaves
• 1 shallot, peeled, thinly sliced into rings

Method

• Step 1 Preheat the oven to 250C (230C fan-forced). Place a rack on a large heavy baking tray.
• Step 2 In a small bowl, mix the cayenne, ground coriander, and turmeric with 2 teaspoons fine sea salt. Transfer half of the spice mixture to a medium bowl and mix in the garam masala and 1 tablespoon of oil. Reserve the remaining spice mixture for the chutney.
• Step 3 Using a sharp knife, score the skin and flesh on the chicken. Add the chicken to the spice-oil mixture and rub it all over the chicken. Place the chicken on the rack on the baking tray and roast for about 20 minutes, or until the chicken is crisp on the outside and cooked through.
• Step 4 Meanwhile, in a large heavy saucepan, stir the remaining 1 tablespoon oil and fennel seeds over medium-high heat for about 2 minutes, or until the fennel seeds are slightly toasted. Add the sugar, vinegar, and reserved spice mixture and cook, stirring to dissolve the sugar. Add the apples and cook, stirring, for 3 minutes, or until the apples are crisp-tender and the liquid is slightly syrupy. Transfer the mixture to a bowl to cool slightly.
• Step 5 In a medium bowl, toss the fresh coriander, mint, and shallots and season lightly with salt. Serve the chicken drumsticks with the herb salad and apple chutney.