Prosciutto chicken drumsticks with buttered Brussels sprouts

Step 1

Use a small sharp knife to cut 2 slashes in the thickest part of each drumstick on both sides. Place in a glass or ceramic dish. Add the oil, garlic, mustard powder, cumin and coriander, and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Step 2

Preheat oven to 190C. Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 1 minute or until toasted. Remove from heat.

Step 3

Wrap a slice of prosciutto around the thickest part of each drumstick. Place, seam-side down, in a roasting pan. Drizzle with remaining marinade. Roast in preheated oven for 20-25 minutes or until cooked through. Remove from oven.

Step 4

Meanwhile, cut a small cross in the base of each brussels sprout. Cook in a saucepan of salted boiling water for 10 minutes, adding beans in the last 2 minutes of cooking, or until brussels sprouts are tender and beans are bright green and tender crisp. Drain. Return to pan. Place over medium heat. Add butter and parsley, and gently toss to combine. Remove from heat and add the almonds.

Step 5

Spoon brussels sprouts mixture among serving plates. Serve immediately with drumsticks and baby rocket.