Cherry-BBQ Chicken Drumsticks & Fries
with Charred Corn Salsa & Garlic Aioli- Eggs
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Eggs
- Milk
- Fish
- Traces of Cashew
- Almond
- Sesame
- Soy
Take a trip to taste the chicken drumsticks of your dreams! They get their five-star flavour from the perfect combination of smokey BBQ seasoning and cherry sauce. Paired with fries and a charred corn salsa, this is a feast for the senses!
Ingredients
1 packet
chicken drumsticks
1 sachet
BBQ Seasoning
2
potato
½ tin
sweetcorn
2 sprig
spring onion
1
tomato
1 packet
Baby Leaves
1 packet
Cherry Sauce
(Contains: May contain traces of allergens, Wheat, Gluten, Eggs, Milk, Fish, Traces of Cashew, Almond, Sesame, Soy; )
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a foil-lined baking dish, combine chicken drumsticks, BBQ seasoning and a drizzle of olive oil. Bake for 20 minutes. • Remove from oven, turn drumsticks and spoon over any juices. • Bake until golden brown and cooked through, a further 20-25 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• While the chicken is baking, cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Help toss the fries!
• Meanwhile, drain sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Thinly slice spring onion. Roughly chop tomato and baby leaves. • Add spring onion, tomato, baby leaves and a drizzle of white wine vinegar and olive oil to the bowl with charred corn. Season.
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.
• When drumsticks are done, add cherry sauce to baking dish, turning drumsticks to coat. • Divide cherry-BBQ chicken drumsticks, fries and charred corn salsa between plates. Spoon over any remaining glaze from the baking dish. • Serve with garlic aioli. Enjoy!
