Honey BBQ Chicken Drumsticks

Name: Honey BBQ Chicken Drumsticks with Coconut Rice, Crisp Slaw & Aioli
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 tin Sweetcorn; 450 g Chicken Drumsticks; 1 packet baby leaves; 1 sachet BBQ Seasoning; 1 packet Basmati Rice; 1 Spring Onion; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 packet Coconut Milk; 1 drizzle olive oil; ¾ cup water; 1 drizzle white wine vinegar; 1 tsp honey

with Coconut Rice, Crisp Slaw & Aioli

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This smokey and sticky delight uses barbecue seasoning and honey to coat baked chicken drumsticks for abundant flavours you can only dream of. Serve with a bed of creamy coconut rice and crunchy slaw for a crave-worthy dinner that's as pretty as a picture.

Allergens:

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

Total40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

450 g

Chicken Drumsticks

1 packet

baby leaves

1 sachet

BBQ Seasoning

1 packet

Basmati Rice

Spring Onion

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Shredded Cabbage Mix

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

1 drizzle

white wine vinegar

1 tsp

honey

Nutrition Values

Calories866 kcal

Energy (kJ)3630 kJ

Fat51.8 g

of which saturates22.3 g

Carbohydrate77 g

of which sugars12.5 g

Dietary Fibre3.1 g

Protein50.3 g

Sodium908 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. • In a medium baking dish, add chicken drumsticks, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then bake for 20 minutes. • Remove from oven, then add barbecue seasoning. Toss to coat and spoon any juices over chicken. Bake until chicken is golden brown and cooked through (when no longer pink inside), 15-20 minutes.

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

• Meanwhile, in a medium saucepan, add coconut milk, the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

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

• When the chicken has 10 minutes cook time remaining, drain sweetcorn. • In a medium bowl, combine shredded cabbage mix, sweetcorn, baby leaves and a drizzle of white wine vinegar and olive oil. Season and set aside. • To the baking dish with the drumsticks, add the honey and turn chicken to coat.

Little cooks: Take the lead by tossing the slaw!

• Thinly slice spring onion. • Divide coconut rice, honey BBQ chicken drumsticks and crisp slaw between plates. • Garnish with spring onion. Serve with a dollop of garlic aioli. Enjoy!

Little cooks: Help sprinkle over the spring onion and dollop over the aioli.