With cardamom, ginger, lime leaves... can't go wrong!

1. Crush cardamom pods and extract the seeds. Put the seeds in a dish with fennel and coriander seeds, cayenne pepper, ginger, garlic and sea salt. Mix, then add oil and kaffir lime leaves. Massage chicken drums with oil and spices, then cover dish and refrigerate for at least 1 h, but overnight is fine. Bring to room temperature before cooking.

2. Preheat oven to 220°C (425°F). Put chicken drumsticks with all the marinade and leaves in a shallow roasting dish. Cook for 25 min, then turn drumsticks over. Cook for 10 min, turn them again, and cook for a further 10 min, or until golden and cooked through. Serve hot or hottish.

TIPS:
You could substitute free-range wings for the drums if you prefer them.
I enjoyed these with spinach & yoghurt salad with pine nuts, or try them with a watermelon and lettuce salad with mint and lemon dressing.