• With clean hands, take each drumstick and use a sharp knife to make a cut around the bone, near the knuckle. Slide the meat as far as you can down to the opposite end, and then peel the leftover skin and fat over the knuckle and discard. You should have meat on one end, visible bone on the other.
• Put the drumsticks standing up in a baking dish. Pour over the lemon juice and sprinkle with the salt. Cover and leave to macerate for at least 2 hours or overnight.
• Combine all the spice mix ingredients in a large bowl. Remove the chicken from the lemon juice and rub the spice mix over the meat on all the lollipops. Return to the fridge and marinate for 2 hours.

Coriander Chutney

• Roughly chop leaves and tender stalks of the coriander. Add chillis salt, cumin, garlic to the bottom of a blender. top with coriander leaves and stalks, pour over lemon juice and 4 tbsp of cold water. Pulse until you have a smooth paste, scraping down the sides as you go. Taste and add more salt, lemon juice or chilli to taste.  Place in an airtight container and store in the fridge for up to 4 days

Cooking the chicken

• Preheat the oven to 180C fan. Heat vegetable oil in a large deep frying pan. Fry the lollipops browning them on all sides (you may need to do this in batches).
  
• Place them on a baking tray and when all are browned and crisp and bake for 20 minutes. 
  
• Serve with the coriander chutney