Double Apricot-Glazed Indian Chicken Drumsticks
with Roasted Cauliflower & Celery Slaw
Mumbai spiced chicken drumsticks pair perfectly with the sweet and fruity flavour of apricots for a match made in food heaven. Add a crunchy celery slaw for freshness and lots of texture, and you’re on to a winner!
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
Ingredients
2 packet
Chicken Drumsticks
1 sachet
Mumbai Spice Blend
1 packet
Apricot Sauce
2 portion
cauliflower
1 stalk
celery
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. In a baking dish, combine chicken drumsticks, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper (use a large baking dish for best results). Bake for 20 minutes. • Remove from oven, then add apricot sauce. 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! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix, and a drizzle of vinegar and olive oil. Season to taste.
• Divide apricot-glazed Indian chicken drumsticks, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce from baking dish. Serve with mayonnaise. Enjoy!
