Mexican spiced turkey with rice

Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a 7cm deep, 25x32cm (base) roasting pan over medium-high heat. Cook drumsticks, 2 at a time, turning, for 5 to 6 minutes or until browned. Transfer to a large dish.

Heat remaining oil in roasting pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and chilli. Cook for 1 minute or until fragrant. Add tomato, stock cubes and 4 cups cold water. Bring to the boil. Return drumsticks, turn to coat. Cover tightly with foil. Bake for 2 hours 30 minutes or until drumsticks are tender.

Remove from oven. Increase oven to 220°C/200°C fan-forced. Transfer drumsticks to a large baking dish. Place cornflour in a bowl. Stir in 1/3 cup tomato mixture. Add to pan. Stir to combine. Remove skin and bones from turkey. Using 2 forks, shred meat. Return meat to pan with kidney beans. Bake, uncovered, for 30 to 40 minutes or until slightly thickened. Serve mixture with rice and coriander.