Spiced Chicken Drumsticks with Roasted Broccoli and Rice

Preheat the oven to 200 °C and line a baking sheet with parchment paper.

Place the chicken drumsticks on the baking sheet and season with a tablespoon of oil, salt, cumin, paprika, black pepper, and sugar. Gently toss to ensure the drumsticks are evenly coated, then bake in the oven for approximately 35 minutes.

Mix sour cream with a pinch of salt and mustard. Add the juice of half a lime, mix well, and refrigerate for a while.

Wash the broccoli, cut it into small florets, and place them in a bowl. Peel the stem and cut it into smaller pieces. Wash the cherry tomatoes, cut them in half, and add them to the bowl. Season with salt, black pepper, lime juice, and a tablespoon of oil. Gently toss to combine.

Pour 600 ml of water into a large pot and bring it to a boil. Meanwhile, rinse the rice in a sieve under cold water. Once the water is boiling, add salt and the rice. Cook over low heat for about 11–12 minutes.

After 35 minutes of baking, add the broccoli and cherry tomatoes to the baking sheet. Continue baking for another 10 minutes, until the chicken drumsticks are cooked through and the broccoli is tender.

Serve the chicken drumsticks with roasted vegetables, rice, and a sour cream dip.