Easy Bengali Baked Chicken Drumsticks

Name: Easy Bengali Baked Chicken Drumsticks with Garlic Rice, Yoghurt & Sweet Chilli Sauce
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Bengal Curry Paste; 1 packet Apricot Sauce; 450 g Chicken Drumsticks; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Basmati Rice; 1 Baby Broccoli; 1 sachet Mumbai Spice Blend; 2 Garlic

with Garlic Rice, Yoghurt & Sweet Chilli Sauce

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If you’ve ever tried Bengali-spiced chicken before this one may surprise you then. Not only are these chicken drumsticks the fun way to eat chicken, but add sweet chilli sauce to the dish to add a note of sticky sweetness when it all comes together in the oven.

Allergens:

Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Bengal Curry Paste

1 packet

Apricot Sauce

450 g

Chicken Drumsticks

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Basmati Rice

Baby Broccoli

1 sachet

Mumbai Spice Blend

Garlic

Nutrition Values

Calories765 kcal

Energy (kJ)3200 kJ

Fat25.9 g

of which saturates8.5 g

Carbohydrate78.6 g

of which sugars13.4 g

Dietary Fibre4.4 g

Protein52.9 g

Sodium626 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.

Utensils

•Baking Dish

•Lid

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a baking dish, combine chicken drumsticks, Mumbai spice blend, a good pinch of salt and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • SPICY! The curry paste is hot, use less if you are sensitive to heat. Remove from oven and discard the foil, then add Bengal curry paste, sweet chilli sauce and the brown sugar and turn drumsticks to coat. Bake, uncovered for a further 20-25 minutes.

TIP: The spice blend will char sightly, this adds flavour to the dish!

• While the chicken is cooking, heat a medium saucepan over medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • When rice is done, add baby spinach leaves to saucepan, stir to combine and cover to keep warm.

TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, halve any thicker stalks of baby broccoli lengthways. • When chicken has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water until softened, 4-5 minutes.

• Divide spinach-garlic rice between bowls. Top with baby broccoli and Bengali baked chicken drumsticks. Spoon over any remaining sauce from the baking dish. • Serve with a dollop of Greek-style yoghurt. Enjoy!