Foolproof Apricot Chicken Drumsticks
with Roasted Cauliflower & Apple 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 apple slaw for freshness and lots of texture and you’re on to a winner!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Apricot Sauce
450 g
Chicken Drumsticks
1
apple
1 sachet
Mumbai Spice Blend
1 packet
Shredded Cabbage Mix
1 packet
Cauliflower
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
2 tbs
Mayonnaise
(Contains: Eggs; )
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. 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: 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 cauliflower 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 chicken drumsticks, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce from baking dish. • Serve with mayonnaise. Enjoy!
