Delicious dinner IN A DASH
Roasted Thai chilli jam chicken drumsticks
SERVES 4 PREP + COOK TIME 30 MINS
8 small chicken drumsticks 1/3 cup Thai chilli jam (available from Asian specialty stores)
300g bag mixed fine slaw
1 cup bean sprouts
2 spring onions, thinly sliced, plus extra, to garnish
¼ cup Thai-style salad dressing (from the dressing aisle at the supermarket)
¼ cup roasted ssalted peanuts Coriander, to garnish
Brown microwave rice, lime wedges, to serve
1 Preheat oven to 210°C. Line a large roasting pan with baking paper.
2 Cut 3 slits in each drumstick at thick end. Put in a large zip-lock bag and add chilli jam, massaging to coat. Arrange in prepared pan. Roast for 25 minutes or until cooked through.
3 Combine the slaw, sprouts, spring onions and dressing. Toss well. Serve chicken topped with peanuts, coriander leaves and extra shallots, with slaw mixture, rice and lime wedges on the side.
Top tip
Use leftover shredded chicken meat in salads or sandwiches the next day for lunch.
Beef sausages with cannellini beans & spinach
SERVES 4 PREP + COOK TIME 25 MINS
