Herve Chicken

• 8 chicken drumsticks
• 6 sprigs Italian parsley, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 3 cardamom
• 14 teaspoon cumin
• curry powder, for dusting
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 3 pinches black pepper
• 2 tablespoons lemon juice
• 2 pinches sugar
• 1 teaspoon salt

1. Preheat the oven to 180c.
2. Tear chicken's skin from the edge you have to leave bit of skin in the edge because you will cover the chicken with skin after marinated).
3. Mix all of marinade ingredients.
4. Add Italian parsley, thyme, cardamon, cumin into marinade mixture.
5. Hold up the skin and rub the marinade mixture between the chicken.
6. Replace the skin on the chicken and rub rest of marinade mixtire.
7. Leave them for about 20 minutes.
8. Dust some curry powder top on the chicken and grill for about 15 minutes, cook until no longer pink inside.

chicken, italian parsley, fresh thyme, cardamom, cumin, curry powder, olive oil, mustard, black pepper, lemon juice, sugar, salt

Taken from www.food.com/recipe/herve-chicken-96615 (may not work)