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Cumin and rum chicken drumsticks


15 minutes + 12 hours refrigeration


30 to 35 minutes


12 drumsticks (4 to 6 servings)

Cumin and rum chicken drumsticks
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4 garlic cloves, minced
1 medium-sized onion, minced
45 ml (3 tbsp.) fresh flat-leaf parsley, chopped
125 ml (1/2 cup) olive oil
15 ml (1 tbsp.) ground cumin
2 ml (1/2 tsp.) crushed chili
5 ml (1 tsp.) coriander seeds, crushed
45 ml (3 tbsp.) white rum
12 chicken drumsticks, without the skin
Fleur de sel


  1. In a bowl, mix together all the ingredients but the drumsticks and fleur de sel.
  2. Stir and set aside.
  3. With the tip of a knife, score the meat so all the marinade flavours penetrate well.
  4. In a large dish, place the drumsticks without overlapping them.
  5. Top with the marinade and rub each drumstick with your hands to coat them well and make the marinade penetrate.
  6. Cover and refrigerate overnight.
  7. Preheat the oven to 190°C (375°F).
  8. Remove the drumsticks from the marinade and place them on a baking sheet.
  9. Cook in the oven for 30 to 35 minutes, turning over once halfway through the cooking.
  10. Remove from the oven and let cool for 5 minutes.
  11. Sprinkle with fleur de sel.
  12. Serve immediately.

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