BBQ Chilli Jam Chicken Drumsticks
with Coconut Rice, Crisp Slaw & Aioli- Sulphites
- Eggs
- Soy
This smokey and sticky delight uses barbecue seasoning and chilli jam 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.
Ingredients
1 packet
chicken drumsticks
1 sachet
barbecue seasoning
1 packet
Chilli Jam
(Contains: Sulphites; )
1 tin
coconut milk
1 packet
basmati rice
½ tin
sweetcorn
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 bag
coriander
Not included in your delivery
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the 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 and chilli jam. Toss to combine 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!
• Meanwhile, add coconut milk, the water and a pinch of salt to a medium saucepan. Bring to the boil over a medium-high heat. • Add basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the 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(see ingredients). Roughly chop baby spinach leaves. • In a medium bowl, combine the shredded cabbage mix, sweetcorn, baby spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season.
• Divide coconut rice, BBQ chilli jam chicken drumsticks and slaw between plates. • Tear over coriander and serve with garlic aioli.
