Variation: Lemon & Herb Chicken Drumsticks

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Recipe's preparation

Directions

Pre heat Oven to 180 degrees

Place lemon zest, galic clovers and ginger inside bowl and grate/chop for 10 seconds/speed 9.
Scrape Bowl.
Repeat this step until fine, 10 seconds/speed 9.

Add olive oil, mustard powder, oregano, rosemary, salt & pepper and butter to bowl.
Mix for 100 seconds/Speed 9.
Scrape Bowl and Repeat.
Scrape mixture out of bowl and place into seperate bowl.
Place drumsticks into oven proof dish.
Rub mixture over drumsticks using hands.

Without cleaning bowl, add garlic and chilli/ pepper.
Chop 10 seconds/speed 8.

Add 20 g Olive oil
cook for 2 min/100c/speed 4.

Add chicken stock, coconut cream, lemon juice, basil, spinach and season with salt & pepper.
Cook 4 min/100c/speed 2/"Counter-clockwise operation"
Once done pour oven chicken and place in oven and roast for 30-35min minutes or until completely cooked through.


While chicken is cooking
Add into unwashed bowl, remaining Coconut cream from can and enough water to 1200g
Weigh rice into simmering basket and rinse rice well
Insert simmering basket and cook 15 min/varoma/speed 2
Place deep varoma tray into position and add carrots and broccolini (I sliced mine in half) to cook.

Once cooked, serve Immediately