• 12 chicken drumsticks, between 4 and 5 oz (115 to 140 g) each
• 1 teaspoon ground European Coriander Seed 
• 1 teaspoon ground Cumin Seed 
• 1/2 teaspoon Turmeric 
• 1-inch (2.5 cm) piece of fresh ginger, peeled and finely grated
• 1 strand Saffron 
• 1/2 teaspoon Sel de Mer
  
• 
  Black Tellicherry Peppercorn, ground 
• 2 garlic cloves, minced
• Zest of 1 lime, finely grated
• 4 tablespoons lime juice
• 1/3 cup (80 ml) olive oil
• 1 tablespoon fresh basil or cilantro, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• 12 cherry tomatoes, cut in half, or 2 tomatoes, cut into 8 pieces each
• 1 dry lime leaf or 1 Turkish Bay Leaf 
• 1/2 red onion, thinly sliced with a mandoline
• 1/4 cup (60 ml) water
• 1/2 cup (120 ml) unsweetened coconut milk

Skin the drumsticks by pulling the skin toward the end of the bone and using a pair of scissors to cut it off. Set aside in a large baking dish.

In a small bowl, combine the coriander, cumin, turmeric, ginger, saffron, and sea salt. Season with pepper to taste. Add the garlic and the lime zest and juice. Stir in the olive oil and fresh herbs. Coat the chicken with the sauce and place in the fridge for a few hours so that the flavors develop - although can cook the chicken right away if you wish.

Preheat the oven to 400 degrees F (200 degrees C). Add the tomatoes, lime leaf, onion, and water to the baking dish. Bake the chicken for 20 minutes.Reduce the temperature to 375 degrees F (190 degrees C) and continue to cook for 40 minutes, stirring a few times, until the chicken is cooked through. Stir the coconut milk into the sauce in the pan and continue to cook for 10 more minutes.

Serve over a grain like millet, quinoa, or short brown rice.