Spiced Chicken Drums with Couscous and Sumac Yoghurt Dressing

Steps

1. Oven to 200°C.
2. Pat chicken drumsticks dry with paper towels and set aside. Combine all remaining spiced chicken drum ingredients together in a large bowl. Add chicken and toss to coat. Season with pepper.
3. Transfer chicken drums to a baking dish and arrange in a single layer (do not overlap). Roast for 20–25 minutes, until chicken is almost cooked through. Turn once during cooking. Turn oven to high grill and cook for a further 5–8 minutes, until chicken is cooked through and golden.
4. While chicken is cooking, remove core and seeds from capsicum and finely dice; dice cucumber and tomato; place all in a large bowl and set aside. Combine all sumac yoghurt dressing ingredients together in a small bowl and mix to combine. Set aside.
5. Bring stock to the boil in a medium pot on high heat. As soon as it boils, turn off heat, add couscous and sumac, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
6. Add cooked couscous to bowl with vegetables and toss with olive oil, vinegar, raisins and mint. Season to taste with salt and pepper.
7. Divide couscous between plates and top with a couple of spiced chicken drums. Serve with a dollop of sumac yoghurt dressing and drizzle over any juices from the chicken pan, if desired.