For the buttermilk chicken:
In a deep bowl take buttermilk, cumin powder, salt, pepper, vegetable oil, garlic and maple syrup. Mix them together to prepare the marinade.
Dip the chicken legs in the marinade and refrigerate for 2 hours.
Line a baking tray with butter paper; place the chicken legs and drizzle some olive oil. Bake for 40 minutes at 200 C.
After 30 minutes, take the tray out, drizzle some more olive oil; brush the chicken legs with maple syrup and bake for another 10 minutes.
For the broccoli:
For dressing, in another pan take some oil, add garlic flakes and fry until golden brown. Add some red chillies, salt and pepper.
In a deep pan, take 1 liter of water,add some salt and leave it to boil. Cut broccoli into small florets.
Blanche the broccoli in the salted water for about 2-3 minutes. Take them out and remove excess moisture from the broccoli using kitchen towel.
Drizzle some oil over the broccoli and season with salt and pepper.
On a hot grill pan, place the broccoli florets and drizzle some oil. Leave them to grill for about 1-2 minutes and keep turning them to avoid burning.
To serve: Serve Buttermilk chicken with Char grilled broccoli with chilli and garlic sauce and garnish with almond flakes.