This chilli and plum chicken will keep all the family happy and guests satisfied – in a hurry!
Ingredients
- 1 teaspoon Gourmet Garden garlic
- 1/2 teaspoon dried chilli flakes
- 2 tablespoons soy sauce
- 1/2 cup plum sauce
- 500g chicken drumettes (see note)
- 500g chicken wingettes
- 1 cup self-raising flour
- Olive oil cooking spray
Method
- Step 1Combine garlic, chilli, soy sauce and plum sauce in a bowl. Add chicken. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Step 2Preheat oven to 220°C/200°C fan-forced. Grease 2 large baking trays. Place half the flour in a large snap-lock bag. Add half the chicken. Seal bag. Toss to coat. Remove chicken from bag, shaking off excess flour. Place on 1 prepared tray. Repeat with remaining flour, chicken and prepared tray. Spray chicken with oil. Bake for 10 to 15 minutes or until golden. Turn. Spray with oil. Bake for 10 to 15 minutes or until golden and cooked through. Serve.
- Low carb
- Low kilojoule
Nutrition
1141 kj
Energy
10.3g
Fat Total
3g
Saturated Fat
1g
Fibre
19g
Protein
81mg
Cholesterol
550mg
Sodium
25.3g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Place chicken mixture in a shallow airtight container or snap-lock bag at end of step 1. Freeze for up to 3 months.
To thaw: Thaw chicken in fridge overnight.
To cook: Follow recipe from step 2. Drumettes and wingettes are available from the deli section or fresh meat section of larger supermarkets.
- Author: Claire Brookman
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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