For an authentic dining experience, serve the spicy Cajun drumsticks with a traditional corn salsa.
Ingredients
- 8 chicken drumsticks
- 1 1/2 tablespoons Cajun seasoning
- 1/4 cup (60ml) olive oil
- Salt and cracked black pepper
- 2 cobs of corn, husks removed
- 1 avocado, peeled, halved, stoned removed, chopped
- 1 red capsicum, seeded and chopped
- 1/4 cup coriander leaves
- 2 teaspoons olive oil, extra
- 2 teaspoons lime juice
- Salsa, to serve
- Sour cream, to serve
- Lime wedges, to serve
Method
- Step 1Score the chicken by making a few deep cuts through the skin. Combine the Cajun spice, oil, salt and pepper in a small bowl and rub over the chicken, pressing the Cajun mixture into the cuts. Cover and refrigerate for 1 hour.
- Step 2Heat a grill plate or barbecue grill to high. Brush the corn with a little oil and place on the heat. Cook for 6-8 minutes, turning occasionally, or until slightly charred. Remove and set aside until cool enough to handle.
- Step 3Reduce the barbecue grill to medium. Remove the drumsticks from the marinade and cook for 8-10 minutes until well browned and cooked through.
- Step 4Meanwhile, stand a corn cob on its base and shear the kernels off with a sharp knife. Place kernels in a medium bowl. Repeat with remaining corn cob. Add the capsicum, coriander, extra oil, lime juice, salt and pepper, to the corn kernels, mixing until well combined.
- Step 5Serve chicken with salsa, sour cream and lime wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2480 kj
Energy
46g
Fat Total
10g
Saturated Fat
6g
Fibre
34g
Protein
144mg
Cholesterol
328mg
Sodium
4g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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