Foolproof Double Apricot Chicken Drumsticks
with Roasted Kūmara & Celery Salad
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 onto a winner!
Ingredients
1 packet
Apricot Sauce
900 g
Chicken Drumsticks
1
Celery
1 sachet
Mumbai Spice Blend
1 packet
Orange Kumara
1
Trio Lettuce
Nutrition Values
Utensils
Cooking Steps
• 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. TIP: Use two oven trays if necessary.
• Place diced kūmara on a second lined oven tray.
• Drizzle generously with olive oil, season with salt and pepper and toss to
coat. Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop green butter lettuce. Thinly slice celery. • In a large bowl, combine celery, green butter lettuce and a drizzle of vinegar and olive oil. Season to taste.
• Divide apricot chicken drumsticks, roasted kumara and celery salad between plates. • Spoon over any remaining sauce from baking dish. Enjoy!
