Bird in a basket

Bird in a basket

  • @ Great British Chefs: Cooking with Kids
    Chicken drumsticks
    500g of chicken drumsticks
    3 garlic cloves, peeled and crushed
    3 tbsp of soy sauce
    2 tbsp of honey
    2 tbsp of tomato ketchup
    1 tsp of ground ginger

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


    1. Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste
    2. Using your hands, coat the chicken drumsticks in the marinade. Leave to marinate for an hour
    3. Meanwhile, for the coleslaw, finely shred the cabbage and finely slice the spring onions, keeping the white and green parts separate
    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
    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

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