BBQ Sweet-Chilli Chicken Drumsticks
with Coconut Rice, Crisp Slaw & Aioli
This smokey and sticky delight uses barbecue seasoning and sweet chilli sauce to coat baked chicken drumsticks for abundant flavours you can only dream of. Serve with a bed of creamy coconut rice and crunchy slaw for a crave-worthy dinner that's as pretty as a picture.
We’ve replaced the sweetcorn in this recipe with cucumber due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
chicken drumsticks
1 sachet
barbecue seasoning
1 packet
coconut milk
1 packet
basmati rice
1
cucumber
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
sweet chilli sauce
1 bunch
spring onion
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, add chicken drumsticks, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then bake for 20 minutes. • Remove from oven, then add barbecue seasoning. Toss to coat and spoon over any juices. Bake until chicken is golden brown and cooked through, 15-20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
• Meanwhile, in a medium saucepan, add coconut milk, the water and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the chicken has 10 minutes cook time remaining, slice cucumber into half-moons. • In a medium bowl, combine shredded cabbage mix, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season and set aside. • To the baking dish with the drumsticks, add sweet chilli sauce and turn chicken to coat.
Little cooks: Take the lead by tossing the slaw!
• Thinly slice spring onion. • Divide coconut rice, BBQ sweet-chilli chicken drumsticks and slaw between plates. • Serve with garlic aioli and spring onion. Enjoy!
Little cooks: Help sprinkle over the spring onion.