Chicken drumsticks with tamarind dip

Ingredients for 4 servings:

• 12 chicken drumsticks
• 4 spring onions
• 60 g tamarind paste
• 50 g cane sugar
• some salt
• 70 ml fish sauce
• 80 g acacia honey
• 20 ml lime juice
• 60 ml soy sauce
• 1 tbsp turmeric powder
• 1 ½ tbsp chili flakes
• 1 tbsp coriander seeds
• 8 stalks of coriander
• 20 g basmati rice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 5 minutes

The day before, roast the coriander seeds in a pan without fat and then crush them with the chili powder and turmeric powder in a mortar and pestle. Now mix the spices with soy sauce, fish sauce, honey, 30g of cane sugar, and 20g of tamarind paste. Wash the chicken thighs and pat dry. Then place them in a bowl with the marinade and let it marinate in the refrigerator for at least 12 hours. The next day, for the dip, wash the coriander leaves, spin them dry, reserving a few leaves for decoration and finely chop the rest. Trim, wash, and very finely chop the spring onions. Slowly roast the rice in a pan without fat until light brown. Let it cool and then grind it finely in a mortar and pestle. Mix the rice flour, spring onions, coriander, 40g of tamarind paste, 30ml of fish sauce, 20ml of lime juice, 1 teaspoon of chili flakes, and 20g of cane sugar to make a dip and season with a little salt. Then refrigerate the dip. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a baking tray with baking paper and arrange the marinated drumsticks on it. Roast the drumsticks in the oven for about 35 minutes. Turn them over several times, brushing them with the marinade occasionally. When the drumsticks are cooked, serve them hot with the dip and garnish with some coriander.