Tandoori Chicken

10-12 chicken drumsticks and/or thighs

1 med. onion, grated

1 inch ginger, grated

2 1/2 tsp dried minced garlic

1 tsp. coriander seeds

1 tsp. cumin seeds

1 1/2 tsp. Fleur de Sel Sea Salt

Juice of 1 lemon

1 green jalapeno, chopped (optional)

1 cup plain yogurt (plus more for serving)

4 Tbsp. Tandoori Rub

2 Tbsp. Pons Extra Virgin Olive Oil

A handful of fresh cilantro, chopped

Basmati Rice

A few Pure Spanish Saffron Threads

1. Skin the chicken and poke each piece with a fork several times. Rub salt and lemon and set aside for 10 minutes.

2. Dry roast the coriander and cumin seeds on a skillet or in oven until they turn few shades darker. Grind to a fine powder.

3. Mix together all the ingredients (except cilantro) in yogurt and marinade the chicken in it overnight or for 8-10 hours (keep refrigerated).

4. Place the marinaded chicken on a barbecue baking tray and bake at 375 degrees for 1 hour, basting with the marinade mixture frequently and turning sides after 1/2 hour. You can also cook the chicken on a outdoor grill. Sprinkle with chopped cilantro and serve with steamed Basmati Rice with Pure Spanish Saffron and some plain yogurt. Photo courtesy of www.simply recipes.com