3 Chicken legs
2 Cups Buttermilk
1 Tbsp Cumin powder
6 Tbsp Vegetable oil
4 Tbsp Olive oil
8 Garlic cloves
1 Tbsp Honey
2 Tbsp Red chillies
100 Gram Broccoli
50 Gram Walnut
For the buttermilk chicken:
-In a deep bowl take buttermilk, cumin powder, salt, pepper, vegetable oil, garlic and Honey. Mix them together to prepare the marinade.
-Dip the chicken legs in the marinade and refrigerate for 2 hours.
-Line a baking tray with butter paper; place the chicken legs and drizzle some olive oil. Bake for 40 minutes at 200 C.
-After 30 minutes, take the tray out, drizzle some more olive oil; brush the chicken legs with honey and bake for another 10 minutes.
For the broccoli:
-For dressing, in another pan take some oil, add crushed garlic and fry until golden brown. Add some red chillies, salt and pepper.
-In a deep pan, take 1 litre of water, add some salt and leave it to boil. Cut broccoli into small florets.
-Blanche the broccoli in the salted water for about 2-3 minutes. Take them out and remove excess moisture from the broccoli using kitchen towel.
-Drizzle some oil over the broccoli and season with salt and pepper.
-On a hot pan, place the broccoli florets and drizzle some oil. Leave them to cook for about 1-2 minutes and keep turning them to avoid burning.
-To serve: Serve Buttermilk chicken with Char grilled broccoli and garnish with Walnut pieces.
-Chicken is a rich source of lean, low-fat protein.
-Broccoli is a rich source of Vegetable protein, Fiber, vitamin K & C and minerals.