BBQ Sweet Chilli Double Chicken Drumsticks

Name: BBQ Sweet Chilli Double Chicken Drumsticks with Coconut Rice, Crisp Slaw & Aioli
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 packet chicken drumsticks; 1 sachet barbecue seasoning; 1 packet coconut milk; ¾ cup water; 1 packet basmati rice; 1 cucumber; 1 bag Shredded Cabbage Mix; 1 bag baby spinach leaves; drizzle white wine vinegar; 1 packet sweet chilli sauce; 1 bunch spring onion; 1 packet garlic aioli

with Coconut Rice, Crisp Slaw & Aioli

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This smokey and sticky delight uses barbecue seasoning and sweet chilli sauce 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.

We’ve replaced the sweetcorn in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

Allergens:

Egg

•Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 packet

chicken drumsticks

1 sachet

barbecue seasoning

1 packet

coconut milk

1 packet

basmati rice

cucumber

1 bag

Shredded Cabbage Mix

1 bag

baby spinach leaves

1 packet

sweet chilli sauce

1 bunch

spring onion

1 packet

garlic aioli

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)5087 kJ

Fat69.5 g

of which saturates28.6 g

Carbohydrate82.8 g

of which sugars17.1 g

Protein90.4 g

Sodium1420 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Medium Saucepan

•Lid

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a 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 barbecue seasoning. Toss to coat and spoon over any juices. Bake until chicken is golden brown and cooked through, 15-20 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your chicken drumsticks, use a large baking dish for the best result.

• Meanwhile, in a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati 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, slice cucumber into half-moons. • In a medium bowl, combine shredded cabbage mix, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season and set aside. • To the baking dish with the drumsticks, add sweet chilli sauce and turn chicken to coat.

Little cooks: Take the lead by tossing the slaw!

• Thinly slice spring onion. • Divide coconut rice, BBQ sweet-chilli chicken drumsticks and slaw between plates. • Serve with garlic aioli and spring onion. Enjoy!

Little cooks: Help sprinkle over the spring onion.