Chicken
Sticky, smoky chicken drumsticks cooked on the BBQ or oven baked! With a side of fresh and crunchy slaw.
1. Set oven to 250ºC (or heat BBQ to high).
Slash chicken to the bone (see notes). Combine 1/2 tbsp paprika, 1 tbsp maple syrup, 1 tbsp oil, salt and pepper. Rub all over chicken to coat. Transfer to oven tray and roast for 25-30 minutes or until cooked through.
2. Combine yoghurt with 1/4 tsp cayenne pepper (optional) and 1/2 tbsp vinegar.
3. Slice celery, capsicum and spring onions. Remove corn from cob. Toss together with coleslaw and dressing. Season with salt and pepper to taste.
4. Divide slaw and chicken among plates or serve as a share meal at the table.
NOTES
Slash the chicken down to the bone to increase surface area for seasonings as well as to reduce the cook time.
2. Combine yoghurt with 1/4 tsp cayenne pepper (optional) and 1/2 tbsp vinegar.
3. Slice celery, capsicum and spring onions. Remove corn from cob. Toss together with coleslaw and dressing. Season with salt and pepper to taste.
4. Divide slaw and chicken among plates or serve as a share meal at the table.
NOTES
Slash the chicken down to the bone to increase surface area for seasonings as well as to reduce the cook time.
Chicken drumsticks, 8 pack
Natural yoghurt, 1/2 cup (125ml) *
Celery, 2 sticks
Red capsicum, 1
Spring onions, 1/3 bunch *
Corn cob, 1
Coleslaw, 1 bag (400g)
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, maple syrup, smoked paprika, cayenne pepper (optional), apple cider vinegar
Natural yoghurt, 1/2 cup (125ml) *
Celery, 2 sticks
Red capsicum, 1
Spring onions, 1/3 bunch *
Corn cob, 1
Coleslaw, 1 bag (400g)
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, maple syrup, smoked paprika, cayenne pepper (optional), apple cider vinegar
