Chicken:

2 lb chicken drumsticks (900 g)
¼ cup lime juice, fresh (60 mL)
1 tsp lime zest (5 mL)
2 tsp brown sugar (10 mL)
1 tsp cumin, ground (5 mL)
1 tsp chili powder (5 mL)
½ tsp coriander, ground (2.5 mL)
½ tsp garlic powder (5 mL)
1 pkg whole-wheat spaghetti (385 g)
¼ cup Parmesan cheese, freshly grated (60 mL)

Pesto:

4 cups cilantro, with stems (1 L)
4 cloves garlic<EP>3 Tbsp lime juice (45 mL)
2 Tbsp almonds, ground (30 mL)
3 Tbsp pumpkin seeds (pepitas), toasted (45 mL)
2 Tbsp + 2 tsp olive oil (30 mL + 10 mL)
¼ tsp salt (1.25 mL)

1. Remove the skin from the chicken drumsticks.* Place drumsticks on a platter and coat both sides with fresh lime juice, lime zest, brown sugar and spices. Season the chicken at least an hour before it goes on the grill to allow the flavours to develop. Keep refrigerated.
2. Grill chicken 10 minutes on each side or until a meat thermometer inserted into the chicken reads 165 degrees Fahrenheit (74 Celsius). Place on a large serving plate.
3. Cook pasta according to package directions in unsalted water. Drain and toss with pesto (see recipe below) and place in large pasta bowl or platter. Garnish with freshly grated Parmesan cheese, sprigs of fresh cilantro and a lime cut in wedges, and serve with spiced chicken drumsticks.

• *Tip: Use a paper towel to make it easier to remove chicken skin. Hold the chicken in one hand, and grab the skin, using a paper towel, in the other hand. Pull off the skin.

Pesto
1. Combine cilantro, garlic, lime juice, ground almonds and pumpkin seeds in a food processor and purée until smooth. Add the olive oil and pulse several times.
2. You can add salt at this point but try it first as you may like the clean, crisp flavour the way it is.

• Notes: 2 small bunches cilantro = 4+ cups packed, with stems. The pesto may be stored in the refrigerator for a week. Transfer to a jar and cover with a thin layer of olive oil.