Name: Roasted Moroccan-Spiced Drumsticks with Kale, Parsley & Feta Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.7 kg chicken drumsticks; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 1 ½ lemons; black pepper; cayenne pepper; cinnamon, ground; coriander, ground; cumin, ground; extra virgin olive oil; paprika; salt; turmeric, ground

Roasted Moroccan-Spiced Drumsticks with Kale, Parsley & Feta SaladRoasted Moroccan-Spiced Drumsticks with Kale, Parsley & Feta Salad — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1.7 kg chicken drumsticks

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ English cucumbers

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

1 ½ lemons

black pepper

cayenne pepper

cinnamon, ground

coriander, ground

cumin, ground

extra virgin olive oil

paprika

salt

turmeric, ground

Instructions

Preheat the oven to 230°C (450°F). Line a large baking sheet pan with aluminum foil to make cleanup easier (optional).

Peel and mince garlic; place in a large bowl, along with oil and spices, and whisk to combine the marinade.

Add chicken to the bowl with the marinade and turn to coat. Transfer drumsticks to the baking sheet, spreading them out in a single layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, turning once, until the chicken is golden brown and cooked through, about 35 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a clean large bowl. Add oil, salt, and pepper; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems. Finely chop leaves and add to the bowl with the dressing; using your hands, massage kale with the dressing until wilted, about 2 minutes.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into ¼-inch thick pieces; add to the bowl.

Halve tomatoes; add to the bowl, along with feta, and toss to combine the salad.

To serve, divide chicken and salad between plates. Enjoy!

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