8 chicken drumsticks
140g Greek yoghurt
5 tsp Saba Spice Blend
100g onion, sliced
250g basmati rice
1 medium tomato, deseeded and chopped
750ml chicken or vegetable stock
With a sharp knife, make 5 or 6 cuts in each drumstick. Place the chicken in a dish, add the yoghurt, 4 tsp Saba Spice Blend and a pinch of salt. Mix together, rubbing the marinade well into the meat, cover and leave in the fridge to marinate for about 2 hours.
Preheat the oven to 200oC (gas mark 6).
Line a large baking tray with foil. Remove the chicken drumsticks from the marinade and shake off any excess (save that remaining marinade for later). Arrange the chicken on the baking tray, place them in the oven and cook for 20 minutes. Turn them over and brush with the remaining marinade. Continue cooking the chicken for 15-20 minutes, until cooked through.
Meanwhile, warm the butter in a saucepan over a medium heat. Add the onion and fry for 2-3 minutes. Add the remaining Saba Spice Blend and stir fry for 30 seconds. Add the rice and tomato and stir in, then add the stock, a third at a time, until it is all absorbed. This should take about 10-12 minutes. Add salt to taste. Remove from the heat and leave to stand for about 3 minutes before serving.
Serve the rice warm along with the cooked chicken.