Drumsticks with coriander and saffron

In a small bowl, mix the saffron threads with the ground coriander, cumin, ginger and the garlic. Stir in the olive oil and lemon juice. Use a sharp knife to cut the skin and meat from the chicken drumsticks in a few places. Brush the chicken drumsticks around with the seasoning marinade. Let them marinate in a bowl covered in the refrigerator for at least 2 hours.

Place the chicken drumsticks on a greased griddle over hot flames and roast them around brown in about 10 minutes. Move the chicken drumsticks to a hot spot above the charcoal or slide the grate higher up in the barbecue. Cover loosely with aluminum foil or the lid and let the chicken drumsticks be cooked in about 20 minutes. Turn occasionally. Place them on a dish and sprinkle with salt, pepper and fresh coriander.