Spiced Chicken

  • by: Kamille Scellick | Redeeming the Table

    I recall as a child how the first piece of chicken I put on my plate was the coveted drumstick. A tug-o-war would typically ensue with my brothers & me, while one of us was left with the dry chicken breast (can I get an amen?). So, how about we go back to the childhood roots of saying “NO” to chicken breast & “YES” to drumsticks...Spiced Chicken Drumsticks. These are so easy, so quick & incredibly delicious, it’s for sure to be a staple recipe from here on out. And another thing, it’s a recipe finally making use of the overlooked & low priced drumstick. You can get a pack of six drumsticks (free range) for $3-4 bucks, which is cheaper than a gallon of gas. So while you’re at the store, pick up a couple packages for dinner & lunch, and no tug-o-war at the table.

    One of my greatest joys in life is empowering others to become who they were created to be. This is especially true in the kitchen. My time here at Jogo has been full of challenges (the good kind), which has me on the other side as a leaner & healthier Kamille. Prior to joining the first Whole 30 & Jogo, I loved to cook & bake for my family, friends, & neighbors. Post Whole 30 & some 9 months later, I still love to cook & bake, it just looks a bit different. I hope to be a resource; especially, to those of you when hearing the word, “cook” cower with intimidation, or simply stare dumbfounded at the fridge. Let’s get in the kitchen together to make some Spiced Chicken.

    This recipe is for six drumsticks, but can easily be increased to meet the demands of your household, or your belly. Serve it with an easy green salad or sweet potato mash for that Southern cooked feel.
Spiced Chicken


  • package of 6, chicken drumsticks, preferably pastured raised, or free range
  • 2 teaspoons Chili Powder
  • 3 Tablespoons olive oil
  • 1-1 ½ tsp sea salt
  • ¾ tsp ground black pepper
  • ½ tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon


  1. Preheat oven to 450.

    In a medium bowl, combine 1 Tablespoon of olive oil with all the spices, salt & pepper. Mix them together to make a rub/paste. Add the drumsticks and thoroughly rub & coat the spice paste all over them. Set them aside.

    Put a large oven proof, 14-inch pan over medium heat. Allow the pan to heat up for about 45 seconds or so, then add 2 Tb of remaining olive oil (by allowing the pan to heat up before adding the oil helps aid against the meat sticking to the pan). Allow the olive oil to heat up (30 seconds or so) and add the drumsticks. Brown both sides of the meat, about 3-4 minutes per side and no longer than 6-8 minutes total.

    Once you are done browning the drumsticks on the stove top, put a lid on and put the pan in the oven. Bake for 25 minutes. Now it’s time to eat!

    **Side note: If you’re not sure what I mean by oven proof pan. It’s a large saucepan, about 14 inches. If your handle or lid has any plastic, or the inside has stick proof coating, DO NOT put it in the oven.