Double Sticky Chicken Drumsticks & Roast Pumpkin
with Sweet-Heat Sauce & Smokey Pear Slaw
When it comes to chicken, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked chicken legs. They’re all that and then some—the “some” being a sticky BBQ and sriracha glaze that really takes them above and beyond.
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
2
Chicken Drumsticks
1
Peeled Pumpkin Pieces
1
BBQ Sauce
1
Sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Pear
1
baby leaves
1
Slaw Mix
1
All-American Spice Blend
1
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a baking dish, combine chicken drumsticks, All-American spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove dish from oven, discard foil, then add BBQ sauce and sriracha. Turn drumsticks and spoon over any juices. • Bake, uncovered, until chicken is golden brown and cooked through, a further 20-25 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 220°C/200°C fan-forced. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large baking dish, combine chicken drumsticks, Louisiana spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove dish from oven, discard foil, then add BBQ sauce and sriracha. Turn drumsticks and spoon over any juices. • Bake, uncovered, until chicken is golden brown and cooked through, a further 20-25 minutes.
TIP: Cook chicken in two baking dishes if your dish is getting crowded. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help with tossing the pumpkin.
• When the pumpkin has 10 minutes remaining, thinly slice pear. • In a medium bowl, combine baby leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide smokey pear slaw, sticky chicken drumsticks and roast pumpkin between plates. • Spoon over any remaining sweet-heat sauce from the baking dish to serve. Enjoy!