8 large chicken drumsticks, skin removed Juice of 3 limes
1 tsp each of finely grated garlic and grated fresh root ginger
300g fat-free natural yogurt
2 tbsp dried tandoori spice mix
1 tsp turmeric
275g dried basmati rice
4 tbsp finely chopped fresh coriander leaves and stalks
6 ripe tomatoes, deseeded and diced
1 cucumber, halved, deseeded and diced
1 red onion, diced
3 tbsp roughly chopped fresh mint leaves
Juice of 2 lemons
Lime wedges, to serve
1 Make 3-4 slits in each chicken drumstick, going all the way to the bone, and place in a wide glass or ceramic dish. Mix together the lime juice, garlic, ginger, yogurt, spice mix and turmeric. Season and stir. Pour the mixture over the chicken and toss to coat. Cover and marinate in the fridge for 12-24 hours.
2 Cook the chicken on your preheated barbecue for 30-35 minutes, turning frequently and brushing with any leftover marinade as it cooks. If the chicken is colouring too quickly, move it to a cooler part of the barbecue to cook more gently. Check to make sure the chicken is cooked all the way through – pierce each drumstick with a skewer; if the juices are pink, carry on cooking until the juices run clear.
3 Meanwhile, cook the rice according to the pack instructions. Drain and rinse under cold running water to cool. Place in a bowl, then season well and stir in the coriander.
4 For the kachumber salad, put the tomatoes, cucumber, onion, mint and lemon juice in a small serving bowl. Season and toss well. Serve with the chicken, coriander rice and lime wedges for squeezing over.