Honey BBQ Chicken Drumsticks
with Coconut Rice, Crisp Slaw & Aioli
This smokey and sticky delight uses barbecue seasoning and honey to coat baked chicken drumsticks for abundant flavours you can only dream of. Serve with a bed of creamy coconut rice and crunchy slaw for a crave-worthy dinner that's as pretty as a picture.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
450 g
Chicken Drumsticks
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 packet
Shredded Cabbage Mix
1 packet
Coconut Milk
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
Coriander
1
Lemon
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium baking dish, add chicken drumsticks, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then bake for 20 minutes. • Remove from oven, then add Caribbean Jerk seasoning. Toss to coat and spoon any juices over chicken. Bake until chicken is golden brown and cooked through (when no longer pink inside), 15-20 minutes. TIP: The spice blend will char slightly, this adds flavour to the dish!
• Meanwhile, in a medium saucepan, add coconut milk, the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• When the chicken has 10 minutes cook time remaining, drain sweetcorn. Slice lemon into wedges. • In a medium bowl, combine shredded cabbage mix, sweetcorn, baby leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season and set aside. • To the baking dish with the drumsticks, add the onion chutney and turn chicken to coat. Little cooks: Take the lead by tossing the slaw!
• Thinly slice spring onion. • Divide coconut rice, sticky Jerk chicken drumsticks and crisp slaw between plates. • Tear over coriander and serve with any remaining lemon wedges. Enjoy! Little cooks: Help sprinkle over the coriander!
