Marinated chicken and coleslaw

servings4
50 minutes

Ingredients

Chicken drumsticks

  • 500g of chicken drumsticks
  • 3 garlic cloves, peeled and crushed
  • 2 tbsp of tomato ketchup
  • 3 tbsp of soy sauce
  • 2 tbsp of honey
  • 1 tsp ground ginger

Coleslaw

  • 1/4 red cabbage
  • 2 spring onions, washed
  • 4 carrots, peeled and grated
  • 3 tsp sweet chilli sauce
  • 1/2 lime, juiced
  • 3 tbsp of mayonnaise
  • 1 pinch of salt
  • 1 pinch of pepper

Method

1
Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste
  • 3 garlic cloves, peeled and crushed
  • 2 tbsp of tomato ketchup
  • 3 tbsp of soy sauce
  • 2 tbsp of honey
  • 1 tsp ground ginger
2
Using your hands, coat the chicken drumsticks in the marinade. Leave to marinate for an hour
  • 500g of chicken drumsticks
3
Meanwhile, for the coleslaw, finely shred the cabbage and finely slice the spring onions, keeping the white and green parts separate
  • 1/4 red cabbage
  • 2 spring onions, washed
4
Combine the sweet chilli sauce, lime juice, seasoning and mayonnaise in a large bowl and stir to combine. Mix through the cabbage, grated carrot and spring onion whites until coated in the dressing
  • 1/2 lime, juiced
  • 3 tbsp of mayonnaise
  • 4 carrots, peeled and grated
  • 1 pinch of salt
  • 1 pinch of pepper
  • 3 tsp sweet chilli sauce
5
Preheat the oven to 200°C/gas mark 6
6
Place the chicken drumsticks on a roasting tray lined with parchment paper and cook for 40-45 minutes, turning halfway through. Once cooked, the chicken will be crisp and golden brown
7
Make a small nest of coleslaw in the centre of each plate, arrange the chicken drumsticks on top. Sprinkle with the spring onion greens and serve immediately