BBQ Sweet-Chilli Double 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.
2 packet
chicken drumsticks
1 sachet
barbecue seasoning
1 packet
basmati rice
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
sweet chilli sauce
1 packet
light coconut milk
1 bunch
spring onion
1 packet
garlic aioli
()
olive oil
¾ cup
water
1 drizzle
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. • In a large 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 light 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, drain sweetcorn. • In a medium bowl, combine shredded cabbage mix, sweetcorn, 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 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.