Cherry-BBQ Chicken Drumsticks & Fries

Name: Cherry-BBQ Chicken Drumsticks & Fries with Charred Corn Salsa & Aioli
Total time: 50 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 packet Potato Fries; 1 Tomato; 1 tin Sweetcorn; 1 packet Cherry Sauce; 450 g Chicken Drumsticks; 1 packet baby leaves; 1 sachet BBQ Seasoning; 2 Spring Onion; 1 packet Garlic Aioli

with Charred Corn Salsa & Aioli

Get up to $175 off

Allergens:

Sulphites

•Eggs

•Soy

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

Total50 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Potato Fries

(Contains: Sulphites; May be present: Sulphites. )

Tomato

1 tin

Sweetcorn

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

450 g

Chicken Drumsticks

1 packet

baby leaves

1 sachet

BBQ Seasoning

Spring Onion

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories719 kcal

Energy (kJ)3010 kJ

Fat32.7 g

of which saturates7.3 g

Carbohydrate56.5 g

of which sugars22.9 g

Dietary Fibre5.2 g

Protein44.7 g

Sodium1060 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken drumsticks, barbeque 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: The seasoning will char slightly, this adds flavour to the dish!

• While the chicken is baking, Place fries 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.

• Meanwhile, drain sweetcorn. 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 the charred corn. Season.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Little cooks: Take the lead by combining the ingredients for the salsa!

• When drumsticks are done, add cherry sauce to baking dish, turning drumsticks to coat. • Divide cherry-glazed barbeque drumsticks, fries and charred corn salsa between plates. Spoon over any remaining glaze from baking dish. • Serve with garlic aioli. Enjoy!