Ingredients

12 cardamom pods
8 Great British Chicken drumsticks
Juice and zest of 2 lemons
3 tsp each of ground cumin and ground coriander
4 cloves garlic, crushed
400 g (14 oz) couscous

Place cardamoms in a dry frying pan and heat, stirring, until they start to brown. Crush lightly using a pestle and mortar to release seeds. Cut a couple of slits in each chicken drumstick and place in a bowl. Pour over lemon juice and sprinkle on zest, cardamom seeds, spices and garlic. Rub marinade into chicken and cover. Place in fridge for 24 hours.

Grill on a medium heat for around 20 minutes or until cooked through. Meanwhile, cover couscous with boiling water, stir and leave for 5 minutes or until liquid is absorbed. Serve chicken with couscous.

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