- 0:10 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
Serve these sticky chicken drumsticks with spicy coleslaw for a complete mid-week meal.
Ingredients
- 1/4 cup (60ml) plum sauce
- 1/4 cup (60ml) hoisin sauce
- 2 tablespoons soy sauce
- 8 (1.3kg) chicken drumsticks
- 1/2 minicab, shredded
- 1 yellow capsicum, thinly sliced
- 2 long red chillies, seeded, thinly sliced lengthways
- 1 bunch coriander leaves
- 1/2 cup fresh mint leaves
- 1 tablespoon sweet chilli sauce
- 1/4 cup whole egg mayonnaise
- 1 tablespoon lime juice
Method
- Step 1Preheat oven to 220°C. In a large bowl, mix plum, hoisin and soy sauces. Coat chicken in marinade.
- Step 2Put drumsticks in a single layer in a large roasting pan. Cook for 20 minutes, or until starting to caramelise.
- Step 3Reduce heat to 180°C and cook for further 40 minutes, or until skin is dark and sticky and chicken is cooked through. Baste drumsticks while cooking with leftover marinade.
- Step 4Meanwhile, put cabbage, capsicum, chilli, coriander and mint in a large bowl. Add combined chilli sauce, mayonnaise and lime juice. Toss well. Serve chicken with slaw.
- Low carb
- Lower gi
Nutrition
2464 kj
Energy
34g
Fat Total
8g
Saturated Fat
41g
Protein
1374.82mg
Sodium
24g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jess Sly
- Image credit: John Paul Urizar
- Publication: Fresh Living
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