Baked Coconut-Sambal Chicken Drumsticks
with Steamed Greens & Instant Rice
Whip up some Southeast Asian fare with chicken drumsticks, baked to perfection in a fragrant coconut and mild sambal sauce. Serve this tender chicken over quick microwavable rice with a healthy side of steamed Asian greens, then top with fresh coriander and extra sambal for a flavour-packed kick.
Ingredients
1
Chicken Drumsticks
1 sachet
mild sambal seasoning
1 packet
Ginger Paste
1 packet
Coconut Milk
2
Asian Greens
1 packet
Microwavable Basmati Rice
1 sachet
Coriander
1
Sambal
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a large baking dish, combine chicken drumsticks, mild sambal
seasoning and a drizzle of olive oil.
• Cover tightly with foil and bake for 20 minutes.
• Remove from oven, remove foil, then add ginger paste and coconut milk.
Toss to combine and spoon over any juices.
• Return to oven, then bake, uncovered, until chicken is golden brown and
cooked through, a further 20-25 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.
• When the chicken has 10 minutes remaining, slice Asian greens into
quarters lengthways.
• Add Asian greens and a splash of water to a microwave-safe bowl,
then cover with a damp paper towel. Microwave on high until just tender,
2-3 minutes.
• Drain any excess liquid, then season with salt and pepper. Cover to
keep warm.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide instant rice, baked coconut-sambal chicken drumsticks and
steamed greens between bowls.
• SPICY! This sambal is hot, use less if you’re sensitive to heat! Spoon
sauce from the baking dish over the chicken and dollop over sambal
(see ingredients).
• Tear over coriander to serve. Enjoy!
