Ingredients
12 chicken drumsticks
For the marinade:
180 ml (3/4 cup) 0% plain Greek yogurt
80 ml (1/3 cup) Maison Orphée yellow turmeric mustard
15 ml (1 tbsp.) Honey
10 ml (2 tsp.) Chopped garlic
10 ml (2 tsp.) Paprika
2.5 ml (1/2 tsp.) Cumin
1/2 teaspoon (2.5 ml) curry powder
3 green onions, chopped
Salt and pepper to taste
For the dip:
180 ml (3/4 cup) 0% plain Greek yogurt
30 ml (2 tbsp.) Chopped fresh chives
30 ml (2 tbsp.) Maison Orphée yellow turmeric mustard
15 ml (1 tbsp.) Lemon zest
15 ml (1 tbsp.) Honey
Salt and pepper to taste
Steps
In a bowl, combiine the ingredients for the marinade.
Add the chicken drumsticks to the bowll and toss to coat them well with the marinade. Cover and mariinate in the fridge for 3 to 4 hours.
When ready to cook, preheat the oven to 180 ° C (350 ° F).
On a baking sheet liined with parchment paper, place the chicken drumsticks. Bake for 37 to 43 minutes, until the inside of the chicken has lost its pinkish tint.
In a bowl, combiine the ingredients for the dip. Serve with the chicken drumsticks.