[NID] Kiwi-Spiced Chicken Drumsticks
with Cheesy Roast Potatoes, Pear Slaw & Salsa Verde
- Eggs
- Soy
- Milk
- Sesame
- Fish
- Milk
- Eggs
- Almond
- Soy
- Gluten
- Cashew
- Wheat
- May contain traces of allergens
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
450 g
Chicken Drumsticks
1 packet
Baby Spinach Leaves
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
1
Pear
2 packet
Potato
1 packet
salsa verde
(May be present: Sesame, Fish, Milk, Eggs, Almond, Soy, Gluten, Cashew, Wheat)
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a baking dish, combine chicken drumsticks, barbeque spice blend, a pinch of salt and a drizzle of olive oil. Bake for 20 minutes. • Remove from oven, turn drumsticks and spoon over any juices. • Bake until golden brown and cooked through, a further 20-25 minutes.
• Meanwhile, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with shredded Cheddar cheese and bake until the cheese melts.
• Meanwhile, thinly slice pear. • In a medium bowl, combine slaw mix, baby leaves, pear, dill & parsley mayonnaise and a drizzle of vinegar. Season to taste.
• Divide spiced chicken drumsticks, cheesy roasted potatoes and pear slaw between plates. • Dollop salsa verde over chicken drumsticks to serve. Enjoy!
